Baked asian tilapia

20 May

Husband like salmon. I hate salmon. I’m good with tilapia. White fish gives husband heart burn. So whenever I make fish I make one tilapia filet for myself and one salmon filet for the husband. If anyone has any recipes that would be good on both fish pass them on please :). This came out good but super spicy and I like spicy but this was too spicy. Next time less Sriracha!!!


Baked Asian Tilapia
adapted from tworecipesblog


1 4-ounce tilapia filet
1/2 teaspoon ground ginger
2 cloves garlic minced
2 green onions, white and light green parts only, chopped
1/4 cup cilantro, finely chopped
2 tablespoons Sriracha (less if you don’t like spice)
1 tablespoon honey
2 tablespoons soy sauce
Cooked rice

Preheat oven to 400 degrees. Line a baking sheet with two sheets of foil, overlapping.
Place fish in the middle of foil. Fold up the sides to create a boat of sorts, so to keep the sauce inside.

Mix ginger, garlic, green onions, cilantro, sriracha, honey, and soy sauce together in a bowl. Pour over fish, then wrap the foil around the fish to create a packet. Bake for 20-30 minutes, until fish is easily flaked with a fork.

When fish is done, remove from the oven and carefully open the packet, letting the steam escape. Add rice to a plate, then add the fish on top of the rice. Pour the excess sauce from the foil packet over everything.


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