Thursday, June 28, 2012

The Rules...and some yummy fish

Here it is...the inaugural Eng Family Food recipe posting! I'm so wracked with indecision, I need Marion's decision matrix to pick a recipe! But first, the rules (you know how we love rules):

1. You must have ACTUALLY TRIED the recipe to submit it.
2. Indicate any CHANGES to the recipe you made (or just post the recipe as you made it).
3. LABEL your post (in the sidebar to the right) with the main ingredients, allergens, or other important features to make searching easy.
4. Pictures are AWESOME, though not required :).

That's it, folks! The simpler, the better! So without further ado, here's my first submission:

Ginger and Cilantro Baked Tilapia

I tried this one a couple weeks ago and looooooved it.  We served it with rice and steamed broccoli on the side, but anything could work.  The result was super flavorful, fast (approx. 20 minutes, start to finish), and light (great for a hot summer day). Five stars!

Ginger and Cilantro Baked Tilapia

serves 2
1 pound tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (
optional - I did not use)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine (I substituted water)
2 tablespoons soy sauce
1 teaspoon sesame oil (easy on the sesame oil...)
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.
Put the garlic, grated ginger, chopped jalapeño (I omitted), and cilantro in a small food processor with the white wine (or water), soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous still.
Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

here's the original blog post:
Ginger-Cilantro Baked Tilapia recipe

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