Don’t you love these crazy long names of recipes when I make them up? I’m kind of impressed that I’ve “made up” a couple of recipes lately. I used to think I could never do that — but lately if I try something that I like I think, “I wonder what would happen if I added…”
That’s kind of how this tilapia was born last night. (Well, actually it was probably born in a dirty tilapia farm in Chile, but let’s not think about that too much).
Here you go:
Spicy Honey Ginger Baked Tilapia: (serves 2)
2 tilapia filets (we actually used three, because ours were small — so we ate 1.5 each. But normally 2 would do it).
2 garlic cloves, minced
1/2 tsp fresh grated ginger
1/4 cup white wine
2 TBS soy sauce
1 TBS honey
1/2 tsp red pepper flakes (less if you don’t like the heat)
Squeeze of lime
Three chives/green onions
(Everything minus the lime, chives and fish)
Preheat oven to 400.
While oven preheats, mix ginger, garlic, wine, soy sauce, red pepper flakes and honey in a small bowl. Stir together well.
Put fish in a plastic baggie and pour mixture over fish. Let marinate for about 10 minutes in the fridge. (Fish doesn’t take long to marinate — much longer and the soy will begin to break it down.
Remove fish from marinade and put in glass baking dish.
I poured a little of the marinade over the fish, but not all of it. I didn’t want it swimming in it (pun intended).
Discard leftover marinade.
Squeeze a little lime on top of each piece of fish.
Bake at 400 degrees for 15 minutes or until fish is flaky and the doneness that you like.
Top fish with chopped chives to taste.
Enjoy! We had ours with our favorite side dish as of late — black beans simmered on the stovetop with some onion (purple if we have it), then topped with a little shredded cheese, more fresh onion, a dollop of sour cream and a few dashes of Frank’s Red Hot Sauce.