On Tilapia and Sustainability
For sustainability, the best tilapia choice is domestically farmed tilapia. Tilapia adapts well to farming, and while domestically farmed tilapia makes up only about 10% of commercially available tilapia, it is the most environmentally friendly choice, according to the Monterey Bay Seafood Watch. A good alternative is farmed tilapia from Central or Southern America. It's best to avoid tilapia from Taiwan and China.
• Tilapia at the Monterey Bay Seafood Watch
Any thin fish fillet would do as well; tilapia isn't your only option.
Ginger and Cilantro Baked Tilapiaserves 2
1 pound domestically farmed tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.
Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.
(Images: Faith Durand)