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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tilapia is popular in many Asian cuisines. Use low-sodium soy sauce to cut back on the sodium, if desired. I wasn't crazy about it, but so far I haven't liked any tilapia recipes-I just don't like the taste of the fish, I guess! The topping is good, though, and I will probably use it with other kinds of fish I do like-like snapper or cod. I did find that it took a lot longer to cook than the recipe originally called for (10-12 minutes at 425* F), so I've updated it. If you are using thin fillets in single layers, you may want to cut back on the heat and time a bit. You can always cook it longer if needed, but you can't un-cook it! Ingredients:
4 (6 ounce) tilapia fillets |
1/4 cup soy sauce |
2 tablespoons toasted sesame oil |
1 tablespoon grated fresh gingerroot |
1 bunch green onion, chopped |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 450* F. Wash fillets and pat dry. Tuck thin ends under so the whole fillets will be of equal thickness.
2. Place each fillet on 12x15” pieces of foil.
3. Combine soy sauce, sesame oil, ginger, and pepper and spoon over fillets. Sprinkle scallions on top of each fillet. Fold the foil over fish and crimp edges to seal.
4. Place packets on baking sheet in a single layer.
5. Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.
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