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Tilapia with Ginger Scallion Sauce

June 21, 2010

I’m back from the wedding weekend! Everything was amazing: from batchelorette mani-pedis to the gorgeous ceremony by the river and the reception that went well into the night.

Then I came home. And it is H-O-T!

After a completely exhausting weekend (staying up to 2 am to arrange flowers and getting up at 6 am to get our hair done, we had to wear a lot of under-eye bag covering makeup!) I wanted a dinner that was easy to make during sleep deprivation but refreshing enough for this humidity. The air is so thick it may start raining in my apartment at any moment.

The solution: ginger.

Ginger brings an instant zazz and freshness to any dish. It is so easy to use and a little bit goes a long way. This ginger sauce was the star of this dish, and I knew after the first bite I was so right to make a double amount. I am already excited to eat it tomorrow.

Tilapia with Ginger Scallion Sauce


For the Sauce:

5 scallions

2 oz ginger, peeled

2 tablespoons vegetable oil

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/2 tablespoon salt

For the rest of the dish:

2 fillets of tilapia

Black pepper

1/2 tablespoon garlic powder

Juice of 1/4 a lemon

1/2 head of bok choy

1 tablespoon vegetable oil

2 tablespoon soy sauce

Preheat oven to 400*.

Clean the scallions and remove the first layer. Chop off the dark green tops and finely chop the rest. Put them in a medium sized bowl.

Into the scallions grate the ginger. Add the rest of the ingredients and mix thoroughly. Let rest at room temperature for 20 minutes.

Spray an oven proof dish with some Pam and lay the tilapia on top. Add a good grind of pepper, the lemon juice, and garlic powder. Bake in the oven for 15 minutes, or until the fish flakes easily.

While the fish is cooking, heat the oil up in a non-stick pan. Chop the bok choy into bite sized pieces. Add to the hot pan with the soy sauce and toss until lightly cooked, about 3 – 5 minutes. The leaves should have just started to wilt and the stems should be warmed through, but still crunchy.

To serve, put a bed of bok choy on a plate, top with the tilapia and add the ginger scallion sauce on top.

Time to catch up on some beauty sleep! And dream of ginger…

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6 Comments leave one →
  1. June 21, 2010 10:18 pm

    Oh yum! And my love affair with ginger can continue 🙂 This looks awesome!

  2. June 22, 2010 8:38 am

    I like dishes that are loaded with ginger because it is simultaneously spicy and yet cool and refreshing.

  3. June 22, 2010 12:43 pm

    that looks delicious! ginger is so good for you too!

  4. peanutbutterfingers permalink
    June 23, 2010 9:10 am

    i’d be dreaming of ginger after a yummy meal like that too!

  5. June 23, 2010 6:57 pm

    I’m glad you had a great weekend! The ginger sauce does look like something special. I bet it was delicious over the tilapia!

Trackbacks

  1. Ginger Scallion Tofu Stir Fry « Yumventures

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