I came across this baked tilapia dish on the kitchn, and thought it would work well as a salad. Man, was I right! Not only that, but the asian-flavors marinade, made with white wine, soy, and sesame oil, makes a great warm salad dressing. This is a super-quick, super-simple meal that we’ll definitely be adding to the rotation.

Chris says:

This might be one of my favorite ways we’ve prepared tilapia.

Lisa says:

I agree — it’s so delicious. That sauce is awesome.

Chris says:

I didn’t even think about using it as the salad dressing until I pulled the pan out of the oven. It just smelled incredible — the wine, the ginger… so aromatic.

Lisa says:

I love the green onions and extra cilantro on top.

Chris says:

Me too. I don’t think I’d change a thing!

Lisa says:

It worked out perfectly. I definitely won’t complain if we have this again…

Ginger and Cilantro Baked Tilapia
2-3 tilapia fillets – about 3/4 pound
1 jalapeno pepper
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon spicy sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
1 package/bag Mixed Baby Salad Greens

Heat the oven to 475F. 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. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 8 minutes, or until the fish flakes easily and is cooked through.
Divide the salad greens between two plates. Remove the tilapia with a spatula and place half on top of the greens on each plate. Drizzle the fish with the marinade left in the pan. Serve with warm, crusty bread.

2 Servings