Recipe: Soy Glazed Tilapia

Tilapia is supposed to be one of the best eco-fish to eat. So, I picked a package of tilapia “loins” at Trader Joe’s this week. Loins? Last time I checked, tilapia didn’t have legs…but let’s move on.

The fish can have a muddy taste, so it helps to go a little heavy on the spices. Here’s a quick recipe I threw together with things from the fridge:

Soy Glazed Tilapia

2 tilapia loins
White or brown rice for two
1/4 cup of Nigori sake
1 tablespoon of soy sauce
Teaspoon of garlic
1 small lime
Dash of dried ginger
Couple drops of hot chili oil
Sprinkle of Emeril’s Asian spice mix

Thaw the tilapia and start the rice. Preheat the oven to 400 degrees. Mix together the sake, soy sauce, garlic, lime, ginger and hot chili oil in a small dish. In a small pan, top the tilapia with the sauce mix and turn over a couple times to coat. Sprinkle with the spice mix on top, mostly for color. You can use pepper and other spices instead if you’d like. Bake for about 15 minutes. Serve over the rice with the excess sauce.