I’d happily eat fish several times a week, if my budget could stand it. Grocery bills aside, my family isn’t as fond of fish as I am. So there was grumbling last week when I announced that we were having fish for dinner, until they tasted the fish. This recipe will go into my regular rotation because it’s quick and easy to make, and because nobody complained about it. The ginger-cilantro sauce provides terrific flavor in this low-carb fish dish.
Ginger-Cilantro Fish Fillets
Makes 4 servings
1 1/2 lb. light fish fillets (I used whiting, but tilapia, flounder, pollock or cod fillets will all work)
Kosher salt and freshly-ground black pepper to taste
6 garlic cloves, peeled and smashed
1 tbl freshly-ground gingerroot (or 1 tsp ground ginger)
1/2 cup chopped fresh cilantro
1/4 cup white wine
2 TBL soy sauce
1 tsp sesame oil
1/4 tsp crushed red pepper (optional)
Preheat oven to 425°F. Pat fish fillets dry, then season lightly with salt and pepper.
Brush a bit of olive oil on the bottom of a 9X13 glass baking dish. Place fish in baking dish.
Using a small food processor (I used a Magic Bullet for this), blend garlic, ginger, half the cilantro, wine, soy sauce and sesame oil. Pour sauce over fish.
Bake 10 minutes or until the fish flakes easily and is cooled through.
Garnish with remaining cilantro and serve immediately.
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Copyright 2017 Barb Szyszkiewicz
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