Thursday, June 23, 2011

Baked Wrapped Tilapia

Summer is in full swing and I am loving it. I went for my first hike of the season today and am so glad there are sunny blue skies when I wake up in the morning. Along with this weather comes the change in food. For some reason, I tend to eat more seafood during the summer. I'm guessing because it's not very heavy and I usually eat smaller portions when I have fish, but who really knows. This is one of the many great fish recipes you should give a try this summer.

This recipe, which can be made with any firm white fish, has a refreshing flavor, thanks to the cilantro and scallions. It includes lots of flavors that I love in summer seafood dishes: ginger, cilantro, and soy sauce. In the original recipe, the tilapia gets cooked in a banana leaf, but aluminum foil will do the job (though it won't look as exotic). This recipe can withstand lots of creativity by the cook, so play around with the flavors if you see something you don't like. I didn't end up using the chile or fish sauce, and it was great. It will take no time at all to prepare the fish and just 20 minutes to bake it, so it's a great last minute meal.

Adapted from Self via

1 inch cube of ginger, grated
2 cloves of garlic, minced
2 green onions, chopped
fresh chile, to taste (optional)
1 cup cilantro, finely chopped
2 tablespoons mild oil
dash of sesame oil, toasted or regular
1 teaspoon soy sauce
dash of fish sauce (optional)
3 or 4 teaspoons dark maple syrup
4 tilapia fillets (about 16 ounces/450 grams total) or any other firm white fish
salt and pepper, so season fish
aluminum foil, for wrapping

Preheat your oven to 400ºF/200ºC. Combine everything except the tilapia and salt and pepper (and foil) in a bowl. Sprinkle the tilapia with salt and pepper on both sides. Cut out 4 pieces of aluminum foil large enough to create an envelope/packet around the fish. Place a piece of fish in the middle of each piece of foil. Spread the topping evenly over the 4 pieces. Fold up the foil to seal off the packet, crimping the edges. Place on a baking sheet and bake for 20 minutes, or until your fish is cooked through.

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