Spicy Cilantro and Ginger Tilapia

Whoop whoop! It’s my birthday week ya’ll.

In a mere 4 days, I will be celebrating twenty-six years of life.

And while birthdays used to get me all kinds of worked up because it meant parties and presents and cake, now I get all heated about my birthday for completely different reasons.

The older I get, the more I appreciate my birthday for the time I get to spend with the people I care most about rather than the fact that there is a party in my honor.

Instead of getting giddy over cake, I get jazzed about the delicious food and great conversation that I’ll get to have.

And the excitement I used to feel about presents has transformed into enthusiasm for every moment I’ve lived and get to live.

I bet you are wondering what has caused such heavy life reflection on a Monday.

Oh, you weren't? Too bad because I’m going to tell you anyway.  

I just finished watching the first three episodes of HBO’s latest show “Girls.” 

When I first heard rumblings about it, I didn’t think much of it. But after my brother's girlfriend Samm suggested I give it a try, I realized that EVERY woman should watch it.

Men, I’m not even going to attempt to talk you into watching this one. Chances are good most of you will not find the joy in it.

It took me back to a long list of ridiculous events, awkward moments and life lesson I’ve had. And mostly reminded me that I’m really REALLY glad they are over.

Half because most of them sucked, and half because I never have to experience and or learn them again.

So I’m sending an early thank you out to the twenty-six years of life I’ve lived. Hopefully I will learn just as much in the next twenty-six years. Just in a way less awkward way. 

And a thank you to this dish. Each bit of which was as brightly colored and bold as them moments of our crazy lives.

You will need…

1.5 lbs tilapia fillets (or any similar thin white fish)

2 jalapeno peppers, seed removed and chopped

6 cloves garlic, roughly chopped

2 tablespoons grated fresh ginger

4 tablespoons soy sauce

¼ cup white wine (something you like drinking but isn't too pricey)

1 tablespoon sesame oil

½ cup chopped cilantro plus ¼ cup extra for garnish

Salt and pepper taste

Start by preheating your oven to 475 degrees F.

Pat your fish dry and place it in a glass baking dish. Season it well with salt and pepper.

Then, combine the peppers, garlic, ginger, cilantro, soy sauce, white wine and sesame oil in a food processor or blender.

Process the mixture until it is blended well.

Pour the sauce over the top of the fish, making sure to rub some of the sauce directly into the fish.

Then, bake the fish for 8 to 10 minutes until the fish is cooked through and flaky.

Serve immediately with about 1 tablespoon of cilantro garnish.

Love and Beer Floats

Angela

Spicy Cilantro and Ginger Tilapia

1.5 lbs tilapia fillets (or any similar thin white fish)

2 jalapeno peppers, seed removed and chopped

6 cloves garlic, roughly chopped

2 tablespoons grated fresh ginger

4 tablespoons soy sauce

¼ cup white wine (something you like drinking but isn't too pricey)

1 tablespoon sesame oil

½ cup chopped cilantro plus ¼ cup extra for garnish

Salt and pepper taste

Start by preheating your oven to 475 degrees F.

Pat your fish dry and place it in a glass baking dish. Season it well with salt and pepper.

Then, combine the peppers, garlic, ginger, cilantro, soy sauce, white wine and sesame oil in a food processor or blender.

Process the mixture until it is blended well.

Pour the sauce over the top of the fish, making sure to rub some of the sauce directly into the fish.

Then, bake the fish for 8 to 10 minutes until the fish is cooked through and flaky.

Serve immediately with about 1 tablespoon of cilantro garnish.