Tilapia is a very mild white fish that is is low in calories and fat but high in protein. There is 93 calories, 1 gram of fat, and 21 grams of protein per serving of the Tilapia that I buy. It is great on the grill, as fish tacos, or in the oven like the recipe I am about to share. It cooks very quickly so it makes for an easy dinner any night of the week. It is Lent right now and many people I know do not eat meat on Fridays and are always looking for tasty meals to make for there families. You can actually substitute whatever fish you would like to for this recipe or even chicken, just adjust cooking times.
Baked Jalapeno, Cilantro, and Ginger Tilapia
4 tilapia filets
Himalayan pink salt or sea salt
3 garlic cloves, peeled and smashed
1 inch ginger, grated
1 jalapeno, roughly chopped. (I seeded mine but if you like spice keep the seeds in)
1/3 cup cilantro leaves, roughly chopped
1/4 cup white wine (I used low sodium vegetable broth)
2 TBSP soy sauce (I used Braggs liquid amino acids for a gluten free substitute)
1 tsp sesame oil (I was out so I had to sub in olive Oil. I prefer sesame in this recipe though)
Scallions, fresh lime slices, and extra cilantro to garnish.
Heat oven to 475. Pat dry fish filets. Season with salt and pepper, and lay in a ceramic or glass baking dish.
Put the garlic, ginger, jalapeño, and cilantro in the Vitamix or food processor with the broth, liquid amino, and oil. Blend on level one until blended to desired consistency.
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Pour the sauce over the fish and bake for about 10 minutes. Serve over brown rice with roasted or grilled vegetables for a complete dinner.
This made for a pretty colorful table. It reminded me of summer even though we still have so much snow on the ground.