Meatless Friday: Tilapia with Ginger and Lemongrass

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Meatless Fridays at CatholicMom.com

Tilapia is a very versatile fish, and it’s easy to cook. This Asian-inspired recipe has a light flavor and pairs well with steamed snow peas and jasmine rice. Covering it while baking steams the fish so it remains moist–these thin fillets can dry out so quickly!

Tilapia with Ginger and Lemongrass

tilapia lemongrassMakes 4 servings

4 tilapia fillets (about 1 pound)
1/2 tsp dried lemongrass
1/4 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp kosher salt
4 tsp butter

Preheat oven to 350 degrees. Brush the bottom of a 9X13 glass pan with a little olive oil. Place fish fillets in pan and sprinkle with seasonings. Add 1 tsp butter on top of each fillet. Cover dish with foil. Bake 15 to 20 minutes, depending on the thickness of the fish.

LABEL tilapia with lemongrass

 

 

 

 

 

 

 

 

 

 

 

 

Nutrition labels are generated by Calorie Count and are offered as meal-planning assistance, not nutritional or medical advice.

Copyright 2014 Barb Szyszkiewicz

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About Author

Barb Szyszkiewicz is a wife, mom, Secular Franciscan and freelance writer. Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb volunteers at the school library and is a music minister at her parish. She is also an avid Notre Dame football and basketball fan. Barb blogs at FranciscanMom and shares her family’s favorite recipes with nutrition information for diabetics at Cook and Count.

2 Comments

  1. We love tilapia here and can’t wait to try this recipe.
    I have noticed that some packages are labeled as having carbon monoxide in them to maintain color, that doesn’t sound very appealing to me or healthy. If you live near Wegmans, their tilapia doesn’t have it. I don’t know any other stores that carry CO free tilapia.
    God bless,
    Mary

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