I have been really, really love fish (would you?) . But sometimes it is a struggle to determine what to do with it. As it is usually more expensive than other meats, it is risky, man, insecure! I really don’t want to destroy it with a bad recipe and then end up crying over the loss of fantastic fish and invested money.

That is why I fall back on the few tried-and-true fish recipes I’ve and seldom branch out.

A MKC reader-friend of mine (that’s the official word for each of you who have become email friends with me through the years!) , Danielle, alerted me to the tilapia recipe that has been roaming through Pinterest.

With all the rave reviews, I believed the risk was low, and let me tell you, it’s a winner. I was dying over it’s tastiness when I made it the first time .

The tastes are crazy good: fresh cilantro, kickin’ jalapeno, toasty sesame oil and several others. We consume this about once a month and it continues to be a family favorite.

Tilapia is a superb fish to cook with if you are not a huge fish fan (and even if you are!) . It has a light flavor and carries on a myriad of flavors delightfully well.

Literally taking 15 minutes from start to finish, this just might be the fastest meal in my own repertoire, and trust me, I’m not whining about that.

Healthy, tasty and quick as can be…who can argue with this?



  • 4-6 tilapia fillets about 2 pounds
  • 1-2 jalapeno peppers seeded and chopped
  • 4 garlic cloves
  • 2 tablespoons grated ginger from about a 2-inch piece that has been peeled
  • 4 tablespoons low-sodium soy sauce
  • 1/3 cup white wine or fish stock or chicken broth
  • 2 teaspoons sesame oil
  • 2/3 cup chopped cilantro
  • Chopped green onions for garnish
  • Extra cilantro for garnish


  • Preheat the oven to 475 degrees F. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Put the fish in a glass or ceramic baking dish.
  • Place the jalapenos, ginger, garlic, soy sauce, stock or wine, sesame oil and cilantro in a blender or food processor. Pulse or process until combined. I prefer this finely processed but you can definitely leave it as coarsely or finely chopped as you'd like. Pour the sauce on the fish. Rub the sauce to the fish lightly.
  • Bake for 8-10 minutes until the fish flakes easily and is cooked through (it is fine if it is slightly gelatinous still). Using a spatula, scoop the fish out of the pan and place onto a plate or plate.