Quick and Simple Asian Soy Tilapia

Would you like to have a bite??

We've been wanting to incorporate more fish into our diet, and tilapia is one of the easiest fish to cook and get other people to eat (cough cough..kiddos). It is a light, white fish and does not have a "fishy" smell as others do. My husband and I love fish and could eat it every day, but the smell in my house and getting my toddler to eat it poses a problem. My goal in life to find and adapt recipes that take as little time as possible to prepare, use minimal ingredients, are healthy, and taste GREAT. This dish fits all of those!

YUMMMMMMM

I had originally intended to try a new tilapia recipe that night; but the memory of gingery, soy, and sesame goodness kept coming back to me, and I couldn't stop thinking about it. So I did what any normal person would do. I quickly pulled out all the ingredients and got to work! 

This recipe is originally from an All You magazine. I get lots of really great and easy recipes from there! I only had to change one thing because I can be a bit lazy sometimes. :) Let's get to it!

Since the middle fillet was half the size of the other two, it soaked up a lot
 more of the sauce and looks much darker.

Quick and Simple Asian Soy Tilapia

(Can be gluten free, dairy free, nut free, egg free, refined sugar free, low carb)

Makes 4 servings

Ingredients

• 4 tilapia fillets (5-6 ounces each)*
• 2 tbs ginger powder**
• 1/4 cup soy sauce (I used gluten free)
• 2 tsp sesame oil
• Black pepper (optional)
• Tin foil 

Directions

1. Preheat oven to 425 degrees. 
2. Get out a large, rimmed baking sheet. I used a 9 x 14 (3 qt) Pyrex baking dish for 3 fish.
3. Tear off four pieces of foil, each about 12-15 inches long or long enough to seal in each tilapia fillet.
4. Place the foil pieces on the pan to avoid making a mess.
5. Place a tilapia in center of each piece of foil. Spinkle 1 1/2 tsp ginger over each fillet or do as I do and just sprinkle as much as you think your eater will enjoy.
6. Drizzle each with 1 tbs soy sauce and 1/2 tsp of sesame oil. Be careful to not let the liquid run outside of the foil.
7. If you like black pepper, sprinkle as much as you would like on top of the fish. It does give it a bit of a kick, so unless you like pepper I encourage you to omit it or use just a little. 
8. Surround the foil around the fish being sure not to lose any of that delicious juice and seal it by crimping the edges together. This will help the fish to steam and get all of the flavors soaked into it.
9. Bake until fish is opaque. (Frozen fish will take 30-40 minutes; fresh fish will take 10-15 minutes.)
10. Serve hot with rice and stir-fry mixed vegetables or make it into a salad with the stir-fry and enjoy! (If you have never had salad with hot stir-fry vegetables on top, you are missing out!)

Be EXTREMELY careful opening the foil packets. It is possible to get burned from the steam. 

If you like this recipe, please feel free to CLICK one of the "Reactions" below above the comments and/or add this recipe to your Pinterest board and/or share on Facebook! Thanks :)

Salad on the left; with rice on the right

Notes:
*I only used 3 fish because it is all the room I had in my pan. Frozen or fresh will work. See above in directions.
**The original recipe calls for grated fresh ginger, and one day when I don't have 2 children to care for and more time on my hands I would love to try it. Feel free if you have the ingredient and the time! :)

Nutritional Facts: 
(per serving w/ 5 oz fillet)
Cals-161, Fat-4.8g, Carb-1.5g, Fiber-0, Sugar-0.3g, Pro-23.3g