Saturday, July 12, 2014
Inquirer Daily News

Tilapia With Ginger Glaze

Tilapia With Ginger Glaze.
Tilapia With Ginger Glaze.

Adapted from For Cod and Country by Barton Seaver (Sterling Epicure, 2011).

4 serving(s)

2 tablespoons regular or low-fat mayonnaise (do not use nonfat)

1 tablespoon low-sodium soy sauce

Freshly squeezed juice from 1 lemon (3 to 4 tablespoons)

1-inch piece peeled ginger root, finely grated

2 medium cloves garlic, finely grated

3 or 4 scallions, trimmed and cut crosswise into thin slices

4 5-ounce tilapia fillets

1. Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler. Line a baking sheet with aluminum foil (for easy cleanup).

2. Whisk together the mayonnaise, soy sauce, lemon juice, ginger, garlic, and scallions in a medium bowl.

3. Add the tilapia fillets; toss gently to coat. Place the fillets on the baking sheet, skin sides down, and spoon any remaining glaze over them. Broil for about 6 minutes, until the fish is just cooked through and the glaze is lightly browned. Serve immediately.

Per Serving: (using low-fat mayonnaise): 220 calories, 35 grams protein, 4 grams carbohydrates, 1 gram sugar, 6 grams fat, 95 milligrams cholesterol, 240 milligrams sodium, no dietary fiber.

Tagged as: | Main dish

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