1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon dark sesame oil
1 tablespoon canola oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens
How to Make It
To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.
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Good. Kids ate it (one of the 7-yr-olds complained because he used too much of the sauce). So did meat-and-potatoes husband (but while he would prefer meatloaf or a burger, he's not a complainer; he said it was good but probably secretly hopes I won't make it too often.)The fish was best where it seared well, so I will make sure of that next time. I used a knob of fresh ginger and grated it myself (in this small town it's that or the dried, which is an entirely different flavor). Fresh lemon juice is probably a must; I didn't have lemons so used reconstituted and the result was probably less sweet and bordered on bitter. I did add a touch of sugar to the sauce after tasting; that helped it a bit but next time I'll make sure I have the lemons! Served over brown rice noodles (a first for me, but they are crazy easy if a bit expensive) and alongside spring greens. Passed mandarin oranges for topping both salad and entree; they were good with this.With fresh lemon, it might be a standout; I want the sauce to have more range than it had tonight, a bit more sweetness. Mea culpa for the recon juice; probably too close to the bright edge of the fresh ginger.
Yum! Didn't have ginger or dark sesame oil so I subbed a small garlic clove and 1 tsp of olive oil in dressing. I added 1 small clove garlic, 1 tsp finely chopped scallion, and 1 chopped shallot and 1/3 cup white wine to the tilapia while it sauted. The dressing is fabulous!