Super quick, easy and delicious. It would be great served over wild rice and with a side of roasted asparagus and garlic. I found this recipe on another blog and only made a few minor changes.
SERVES 4-6
INGREDIENTS
4-6 tilapia fillets (about 2 pounds)
1 large jalapeño, seeded and chopped
4 garlic cloves
2 T grated ginger
4 T soy sauce or Bragg Amino Acids
1/3 c white wine or chicken broth or vegetable broth
2 t sesame oil
2/3 c cilantro, chopped
chopped green onions for garnish
extra cilantro for garnish
salt and fresh black cracked black pepper
1. Preheat oven to 475 degrees. Pat the tilapia fillets dry and place each on an individual, large piece of aluminum foil. Lightly season with salt and pepper on both sides.
2. Place the jalapeños, garlic, ginger, soy sauce, wine or broth, sesame oil and cilantro in a blender or food processor. Pulse or process until blended. Spoon a generous amount onto each fillet then lightly rub the sauce into the fish. Fold the foil to enclose the fillets.
3. Bake for 8 - 10 minutes until the fish flakes easily and is cooked through. Place the fillets over a bed of wild rice and drizzle some sauce over the top. Serve immediately.
Showing posts with label green onion. Show all posts
Showing posts with label green onion. Show all posts
Monday, September 8, 2014
Thursday, February 3, 2011
Asian Turkey Meatballs
We tried this recipe for the first time on Chinese New Year. Its just the right amount of spicy and is very filling. Perfect paired with Carrot Rice.
SERVES 3-4
INGREDIENTS
3/4 c fresh breadcrumbs
1 lb. ground turkey, pork, or chicken
3 scallions, sliced thinly
1/3 c fresh cilantro leaves
4 t fish sauce*
4 t Sriracha (or other hot pepper sauce)
1 t hot pepper flakes
4 t sugar
1 garlic clove, minced
2 t vegetable oil
1 lime, for serving
Preheat oven to 450 degrees. In a medium bowl, breadcrumbs and 3 T water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, Sriracha, hot pepper flakes, sugar, garlic, and 1 1/2 t salt. Gently mix to combine and form into meatballs. In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides. If too many meatballs are in the oil at once, you can't keep as good of an eye on them. Transfer browned meatballs to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with Carrot Rice, scallion greens, and lime wedges.
*Fish Sauce can be substituted with soy sauce, a small amount of ground cloves, and garlic
SERVES 3-4
INGREDIENTS
3/4 c fresh breadcrumbs
1 lb. ground turkey, pork, or chicken
3 scallions, sliced thinly
1/3 c fresh cilantro leaves
4 t fish sauce*
4 t Sriracha (or other hot pepper sauce)
1 t hot pepper flakes
4 t sugar
1 garlic clove, minced
2 t vegetable oil
1 lime, for serving
Preheat oven to 450 degrees. In a medium bowl, breadcrumbs and 3 T water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, Sriracha, hot pepper flakes, sugar, garlic, and 1 1/2 t salt. Gently mix to combine and form into meatballs. In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides. If too many meatballs are in the oil at once, you can't keep as good of an eye on them. Transfer browned meatballs to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with Carrot Rice, scallion greens, and lime wedges.
*Fish Sauce can be substituted with soy sauce, a small amount of ground cloves, and garlic
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