Man I’ve been eating a lot of orzo lately! Anyway, this fish goes perfectly with it… and I wanted something refreshing, spicy, and with a zing! Ginger and cilantro stared down at me from my fridge and said, “Use me, use me!!” and so I did. I recalled seeing a picture/recipe of some type of ginger-cilantro fish in Pinterest recently, so the idea was fresh in my mind. And glad it was 🙂 This is a super simple dish- garlic, cilantro, Dr. Bragg’s (or soy sauce), toasted sesame oil, ginger, and wine get tossed together in a food processor, poured over some fillets, and baked for less than ten minutes. Boom, you have din din 🙂
You have to like ginger to enjoy this… it’s definitely potent, but I love it, so this was yummy to me.
But don’t say I didn’t warn you.. it has a little kick 🙂
I love lime with these flavors, so serve it with some lime to balance out the refreshing and zingy flavors!
INGREDIENTS
3/4 -1 lb tilapia fillets
1/2 cup chopped cilantro
1 tbsp fresh grated ginger
2 large garlic cloves
1/2 Serrano pepper
1 1/2 tbsp Dr. Bragg’s Aminos or soy sauce
1/2 tsp toasted sesame oil
1/4 cup dry white wine
salt and pepper
wedges of lime
*optional: serve with orzo and red bell pepper (posted below)
DIRECTIONS
Preheat oven to 475 degrees
Give cilantro a rough chop
Grate ginger
Roughly chop garlic
Chop Serrano in half…
Remove stem and seeds from half
Give it a chop…
And toss it in a food processor along with the garlic, ginger,
cilantro, sesame oil, soy sauce/Dr. Bragg’s, and wine
Blend until it’s a smooth sauce
Generously sprinkle tilapia fillets with salt and pepper
Then pour sauce over fillets… make sure sauce is evenly distributed over fish
Bake for about 8 minutes, a little longer for larger fillets
When done, let cool for a few minutes
Meanwhile, chop up pepper if making orzo…
Toss in, raw, with cooked orzo
Serve fish up on a plate with orzo
Garnish with lime and enjoy!!
