Hi folks, and happy Wednesday! I’ve been looking forward to Wednesday and the recipe of the week post for a while, because I’ve got a tasty one in store – and I’d like to think my food photography is getting better, too! Another item to add to the happy ever after list – not just a photography class, but a food photography class. How awesome would that be? There would have to be cupcakes. Sigh.
But anyway, another tasty {and healthy} treat we’ve seen while South Beachin‘ it up is fish. Deliciously and delicately prepared fish. That’s both a blessing and a curse – a blessing because of the health benefits of a food that’s low in fat and calories and high in those Omega-3′s, but a curse in that I have to find a lot of different ways to prepare it. It’s easy to hit food apathy with fish if you fall into a rut with it. Fortunately, I’ve found some tasty recipes, including this one, which is a {slight} modification of a South Beach recipe for orange roughy. The verdict? It’s delicious.
Tilapia in brandy ginger sauce
- 1/4 cup brandy
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1/4 cup finely chopped green onion
- 1 tsp freshly grated ginger
- 1 tsp finely chopped garlic
- 2 tilapia filets
- Preheat the oven to 400F. Line a baking dish with aluminum foil {makes for easier clean-up later!}.
- Mix the brandy, soy sauce, sesame oil, onion, ginger, and garlic together in a small bowl.
- Place the fish fillets in the baking dish and pour the brandy mixture over the fish.
- Bake for 10-12 minutes.
- Dish up and pour a little of the extra marinade over the fish. Enjoy!
Recipe serves 2, 282 calories ea. {courtesy myfitnesspal.com}
This version is served with my teriyaki rice – I’ve added some water chestnuts to the rice mixture this time for some added texture {and filler}. Also tasty!