Ginger and Cilantro Baked Fish

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

Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper.

Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger.

Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro.

Whisk until blended.

Pour the sauce over the fish, rubbing it in a little.

Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.