Best Ginger Cilantro Tilapia Recipes

Ginger and Cilantro Baked Tilapia image

Provided by gailanng

Categories Tilapia

Time 18m

Yield 2 serving(s)

Number Of Ingredients 13

2 -3 tilapia fillets (about 3/4 pound)
salt
fresh ground black pepper
1 jalapeno pepper
3 garlic cloves
1 tablespoon grated ginger
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon spicy sesame oil
1/3 cup chopped cilantro
green onion, chopped for garnish
extra cilantro, to garnish
jasmine rice or brown rice

Steps:

Heat the oven to 475 degrees.
Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Place in a small food processor the jalapeno, garlic and ginger along with the soy sauce, white wine, sesame oil and cilantro. Process until blended.
Pour the sauce over the fish, spreading and slightly pressing the solid ingredients down into the fish. Bake for about 8 minutes or until the fish flakes easily and is cooked through.
Remove the tilapia with a spatula and divide between two plates. Drizzle the fish with the marinade juices left in the pan. Serve with jasmine or brown rice.

Nutrition Facts : Calories 173, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 1074.8, Carbohydrate 5.7, Fiber 0.9, Sugar 1, Protein 27.6

GINGER CILANTRO TILAPIA image

Yield 4

Number Of Ingredients 8

2 pounds tilapia
3 garlic cloves
1" fresh ginger, grated = 1 tablespoon
1 jalapeno, roughly chopped
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

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, and cilantro in a small food processor with the white wine, 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.