Saturday, August 31, 2013

Tilapia With Cilantro Ginger Sauce

This may be the best way to have Tilapia fillets. Granted I'm not  fish expert. I assess things by how my family eats and Pixie will eat 2/3 of a fillet - which is three servings for her. She isn't a big eater, so this is pretty much crazy, have to stop her stuff. Piglet and Diva have seconds usually also. Certainly a go to dish for me to make, it doesn't take long either.
I put together this Cilantro Ginger Sauce because every time we go to a certain Chinese restaurant (China Express, you can read the review through that link) in Chinatown here we puffy heart the ginger sauce. So I decided to make something like it. It's not the same because theirs has no lime and it's got a lot of vegetable oil in it. It's so good though. We stir it into stir fry, dip dumplings into it, stir it in to bowls of hand stretched noodles. YUM.

Like I said, my Give Peas A Chance version has lime. It's wonderful on top of noodles, even some chilled soba noodles, on fish, toss some canned salmon in it, eat it off of the spoon. 

PS- I have this scheduled on the weekend we're going camping. I have no idea what would possess me to go camping. But I'm there. Pray for me. See you on Monday.

Give Peas A Chance Tilapia With Cilantro Ginger Sauce

5-6 Tilapia fillets
3/4 cups mayonnaise
1/3 cup chopped cilantro leaves
1 teaspoon garlic powder
Kosher salt
Pepper

Cilantro Ginger Sauce
Zest of one lime
Juice from 1/2 to 1 lime
2 inch piece ginger- grated
1 clove garlic- grated
1/3 cup cilantro leaves
2 teaspoons sesame oil
1/4 to 1/3 cup olive oil
Kosher salt- to taste

Preheat oven to 375 degrees.
Place Tilapia fillets on a baking sheet in a single layer. Not a flat one.
Mix the mayonnaise, cilantro, kosher salt, garlic powder, salt, and pepper in a bowl.
Spoon the mixture over the Tilapia.
Bake until the fish flakes easily. About 15-20 minutes.

For the sauce-
Place ingredients for sauce in a blender. Blend until combined. Season to taste. Add olive oil as needed to get the blender going.
Serve over fish... or just about anything. Soba noodles...
*If you'd like a little bit of sugar to cut the acidity in the sauce would be ok, but we don't ever need it.


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