Fish–it’s what’s for dinner
(No Ratings Yet)
Loading ...I don’t eat fish quite as often as I should, but today I resolved to make a nice fish dinner. I just got done eating it, and I’m rather pleased w/the result, so I’ll share my impromptu recipe (quantities are estimated since this wasn’t planned):
Ginger Garlic Sesame Fish
- filets of tilapia (or any other medium-flaky fish, such as trout)
- 2-3 Tbs olive oil or vegetable oil
- toasted sesame oil, < 2 tsp
- 1 Tbs fresh ginger, sliced thinly
- 2-4 tsp. fresh garlic, sliced
- pepper, salt, herbs
- lemon or lime, sliced in round, thin slices
Take the sesame oil and brush (or use your [washed] fingers, like I do) a thin coat onto the filets, both sides. Apply salt, pepper, herbs to both sides of filets, let rest. In a saute pan of your choice, heat olive oil (regular or light, not extra virgin as it has too strong a taste) or regular vegetable oil for a couple of minutes over a medium heat. Add the sliced ginger and garlic and saute for a good minute or two, allowing maximum extraction of flavor. Do not allow either to brown excessively. With a slotted spoon or the like, remove ginger and garlic; set aside for later.
Add fish filets by lying into the infused oil gently, then turning immediately, so the newly upturned side got a coat. Heat 3-5 minutes a side, depending on heat, perhaps a minute less on the second side. Do not overcook and dry out the fish; if in doubt, remove from heat and replace if not done (after a few minutes a side, it will almost certainly be done). Garnish the top of the filets with lemon/lime slices and optionally spoon a small amount of the garlic/ginger leftovers (depending on how done they became) on the slices so that you (and/or guest) can mix to taste without overpowering the fish.
Don’t worry too much about the oil. The sesame oil is very strongly flavored and is just used to coat the fish with that flavor. The olive oil is good for you, and you really are just using enough to extract/impart flavor, and coat the pan (which should be proportional in size to the amount of fish you are cooking at a time).
I had my fish with steamed chayote squash, a delicious variety I didn’t even know existed until I came to Mexico. And just to prove I’m not a snobby gourmand, the other side item I had was Kraft macaroni and cheese. It’s a childhood thing–we grew up eating it w/fish, so it makes me think of home. I hadn’t had it in forever, and besides–I put enough work into the above; I didn’t need to make anything else from scratch. 
Enjoy!
June 14, 2006 8:45 pm 
By claudia, June 15, 2006 @ 6:28 pm
OMG,
Save me some…
By Kim, June 18, 2006 @ 5:23 am
Forget saving me any, I’m going to make it myself!
My gosh, I think we have the Medical Gourmet right here! : )
By Christine, June 18, 2006 @ 8:56 pm
I made this for my hubbie for his Daddy’s Day dinner. I must say, it is FABULOUS!!!! Thanks for sharing the recipe.