Friday, July 13, 2012

Ginger Cilantro Swai

Yet again, we chose to substitute yummy swai for tilapia, which we hate.  Did I say that backwards?  It was supposed to be tilapia and we used swai.  You can use whichever you like.
This recipe has such a bright, delicious flavor.  I absolutely stuffed myself on it, and so did the least the ones who weren't bothered by it being pretty green.  (Sorry no photo, but if you like you could check the original Pinterest recipe, though your fish will never ever have lighting that good. )

Ginger Cilantro Swai

2 lb. swai (or tilapia) fillets
salt & pepper
3 cloves minced garlic
1 Tbsp. fresh grated ginger
1 jalapeño pepper, roughly chopped (optional
1/3 cup roughly chopped cilantro leaves
1 Tbsp. lemon juice

2 Tbsp. water
2 Tbsp. soy sauce 
1 tsp. sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

1.  Spray a baking pan or 9x13 glass pan with cooking spray.  Salt and pepper fish and lay in the pan.
2.  Combine garlic, ginger jalapeno, cilantro, lemon juice, water, soy sauce and oil in a food processor.
3.  Pour the sauce (though sometimes it actually is almost like a paste) over the fish and gently rub it in a little.
4. Bake at 475 for 8-10 minutes until the fish is cooked through and flakes easily.  Garnish with extra cilantro and scallions and serve over rice.

source: The Kitchn via Pinterest

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