Recipe by Halcyon Eve
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!
Top Review by Starrynews
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!
- 4 (680.38 g) tilapia fillets
- 59.14 ml soy sauce
- 29.58 ml toasted sesame oil
- 14.79 ml grated fresh gingerroot
- 1 bunch green onion, chopped
- 1.23 ml pepper
Directions See How It's Made
- 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.