Tuesday, May 5, 2015

0.3 met g (1.2%)


Fish cooks so fast this dish is so convenient for those last-minute meals. It was one of my first "grown-up" recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates. It never failed to please, with the fresh, aromatic flavors of cilantro, ginger, and sesame.
For sustainability, the best tilapia choice is domestically farmed tilapia . Tilapia adapts well to farming, and while domestically farmed tilapia makes up only about 10% of commercially available tilapia, it is the most environmentally friendly choice, according to the Monterey Bay Seafood Watch. A good alternative is farmed tilapia from Central or Southern America. It's best to avoid tilapia from Taiwan and China. Read More: Tilapia at the Monterey Bay Seafood Watch
1 pound tilapia fillets, or other thin fish fillet Kosher salt and freshly ground pepper 3 garlic cloves, peeled and smashed 1-inch piece fresh ginger, grated (about 1 tablespoon) 1 jalapeño pepper, roughly chopped ( optional ) 1/3 cup roughly chopped cilantro leaves 1/4 cup white wine 2 tablespoons soy sauce (or gluten-free tamari) met 1 teaspoon sesame oil Scallions, chopped for garnish Extra cilantro, to garnish
Combine met the garlic, grated ginger, chopped jalapeño, cilantro, white wine, soy sauce, and sesame oil in a small food processor. Process until blended. (Alternately, you can finely chop or mash the garlic, ginger, jalapeño and cilantro in a mortar and pestle, then whisk together with the liquid ingredients.)
0.3 met g (1.2%)
Faith is executive editor of The Kitchn met and author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook , coauthored with Sara Kate Gillingham, as well as Bakeless Sweets . She lives in Columbus, Ohio with her husband Mike.
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