I’ve been looking for new fish recipes and this tilapia recipe caught my eye. It's a delicious, tasty, moist dish that is tangy and flavorful.
The common name tilapia is based on the name of thecichlid genus. Tilapia, which is itself a Latinization of thiape, the Tswana word for "fish.” Tilapia is a farm-raised fish that has very low levels of mercury. The good thing about tilapia is that it is not fishy smelling, is very light and has an impressive flavor and texture. If tilapia is not your favorite fish, you can also use cod or swordfish.
I paired the tilapia with tri-color quinoa (pronounced Qin-wah), from and green beans from local farmers' markets. Feel free to use your favorite veggie, rice or grain to serve with the fish. Don’t be surprised if there are no leftovers!
Happy cooking and eating.
- 4 tilapia fillets (approx. 4 oz. each)
- 2 tablespoons freshly ground ginger
- 2 cloves garlic, peeled and grated
- 2 green onions (green part only), finely chopped
- 1/4 cup finely chopped parsley
- 1-2 tablespoons Asian Roasted Red Chile Paste (add a little at a time and taste before adding more)
- 2 tablespoons vegetable oil (or any other mild-tasting oil)
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon fish sauce
Preheat the oven to 400°F. Rip 4 sheets of foil, about a foot long each. Place a tilapia fillet in the center of each sheet.
Whisk together all remaining ingredients in a small bowl. Distribute equal amounts of sauce over the top of each tilapia fillet. Fold the short ends of the foil towards the center, over the fillet. At the spot in the middle where the pieces of foil meet, crimp them together and fold down 2 or 3 times, forming a seam in the center. Now wrap the long ends towards the middle until the foil packet touches the fish on both ends.
Place the packets in oven-safe dishes and bake for 20-30 minutes. Remove from oven and allow to sit for 5 minutes in the packets. Serve with your favorite sides. Enjoy.