Tuesday, July 5, 2011

Baked Tilapia

When I make something that  is as insanely good as it is easy, I take a moment to rejoice.  "Finally, I have another quick and delicious recipe in my culinary arsenal", I happily think to myself.

You can make this with any white fish. I particularly like tilapia because it has a very subtle flavour that carries this sauce so well. The sauce is a butter olive oil sauce that's infused with softly poached garlic and the welcome bite of ginger and lemongrass. It is divine.

4 tilapia filets
salt and pepper to taste
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 lemon juiced
1 small shallot medium slice
5 garlic cloves, smashed and peeled
1 inch piece of ginger peeled
1 lemongrass stalk cut into large pieces


Preheat oven to 400 degrees. In the meantime, combine the garlic, shallot, olive oil, ginger, lemongrass, butter, lemon juice and a pinch of salt in a small saucepan. Cook on low heat for 10 minutes or until the garlic softens. Reserve.

Line a baking sheet with tinfoil. Salt and pepper the tilapia and rub some olive oil on them (enough so that their well lubricated). You also want enough pepper so that it looks "peppered". Bake for 10-15 minutes or until just cooked through. Broil on high until it gets a nice brown colouring. Plate and serve with warm butter sauce. Spoon the garlic, shallots and lemongrass over the fish. You don't have to use it all, you can save this sauce for grilled chicken, shrimp, lobster or as a spread for garlic bread (if you mash the softened garlic).

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