Ginger and Cilantro Baked Tilapia serves 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. ANOTHER PINNER WROTE: Ginger and Cilantro Baked Tilapia--This is still, by far, hands down, THE BEST thing I have found on Pinterest. Period. It's mind blowing in its flavorfulness!