The first time I attempted this recipe it called for halibut, but the grocery store didn’t have it so I went with tilapia. The second time I tried to make it I decided to use scallops, but at $20 a bag (yes the gross freezer burned bag of seafood was even that pricey) I opted for cheap yet again.. and tilapia it was. I can’t say that I’m sad about it either. Tilapia is lean, versatile, and easy to cook! Topped with a fresh cilantro sauce and you’ve got yourself a restaurant quality meal at a fraction of the cost!
Recipe adapted from Martha Stewart
1-2 garlic cloves
1 jalapeño, stem removed (for a milder taste, remove seeds and ribs)
Small hunk of ginger root (about 1 inch), peeled and chopped
Juice from 2 limes
1 cup cilantro leaves
¼ cup olive oil
Salt and freshly ground pepper
2 tilapia fillets
Olive oil for pan
(1.) Combine garlic, jalapeño, ginger, lime juice, and cilantro in a food processor or blender. Process for 10 seconds. With the processor still running, slowly pour olive oil down feed tub until mixture is smooth. Scrape down the sides with a rubber spatula, season with salt and pepper, and process for another 10 seconds. (2.) Set sauce aside. (3.) Turn broiler setting on the oven to high (525 degrees F or 274 degrees C) and cover a baking sheet with foil. Rub foil with a tablespoon of olive oil and place fillets on sheet. (4.) Brush cilantro sauce over fillets and place in the oven to bake for 8-10 minutes or until tender and flakey.
Top with extra sauce and serve!