Prep 25 mins
Cook 15 mins
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!
- Preheat oven to 450* F. Wash fillets and pat dry. Tuck thin ends under so the whole fillets will be of equal thickness.
- Place each fillet on 12x15” pieces of foil.
- 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.
- Place packets on baking sheet in a single layer.
- Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.
A simple, tasty sauce. We agree that it does enhance the "fishy" flavor of the tilapia, but it wasn't too much for us, especially when served with a little extra sauce. The preparation was also very easy - especially clean-up :) Thanks for sharing!
This recipe was a little adventurous for me since I'm very conservative on fish recipes and don't like my fish to taste like fish and tartar sauce wasn't an option. The sauce topping was delicious and very fragrant. I added crushed red pepper and topped with sesame seeds. The cooking instructions were right on...moist and flakey. For me I think the Asian sauce and the foil method made the fish taste more fishy. However, true fish lovers would appreciate the flavors more. Served with Oriental greens beans. It's nice to step out of one's cooking comfort zone and try new things. Thanks Halcyon Eve! :)
Way too salty, probably because I did not use the low-sodium soy sauce like it was suggested. Fresh ginger is key.