Ginger and Cilantro Baked Fish
AuthorlisaSource: http://thekitchn.com
2 arge white fish about 3/4 pound (avoid swordfish and tuna due to high mercury count)
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tbsp tablespoons soy sauce (or soy sauce alternate)
0.25 cup white wine
1 tsp sesame oil
0.33 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
1
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper.
2
Place in a glass baking dish.
3
Chop the pepper and garlic, and grate the ginger.
4
Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro.
5
Whisk until blended.
6
Pour the sauce over the fish, rubbing it in a little.
7
Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
8
Serve immediately over brown rice, garnished with scallions and cilantro.
CategoryFish
Ingredients
2 arge white fish about 3/4 pound (avoid swordfish and tuna due to high mercury count)
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tbsp tablespoons soy sauce (or soy sauce alternate)
0.25 cup white wine
1 tsp sesame oil
0.33 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
