Ginger & Garlic Steamed Tilapia with a Tomato & Shallot Relish

Print Friendly Version Print Friendly Version

Some say that being on a diet means eating boring, flavorless food. The critics are wrong. There are so many techniques that you can use in your kitchen to add big, bold flavors to your meals without adding to your daily fat intake. Steaming is one of those techniques and it is incredibly easy to do. All you need to know is how to tuck and fold. Fish is one of the leanest proteins that you can buy. Pair your favorite fish with flavors such as ginger and garlic and you have a winning recipe that won’t make you miss one of those high calorie /fat dishes in your recipe arsenal.

Ingredients:Ginger & Garlic Steamed Tilapia with a Tomato & Shallot Relish

  • parchment paper
  • 2 tilapia loins
  • salt and pepper
  • 3 to 4-inch knob ginger, peeled and thinly sliced
  • 4 large cloves garlic, peeled and thinly sliced
  • 5-6 cherry tomatoes – quarter length wise
  • 1 shallot sliced
  • 1 tbsp rice wine vinegar
  • 1 tbsp cilantro, roughly chopped
  • olive oil

Directions:

Preheat oven to 375 degrees.

Rip off 2 pieces of parchment paper, 12-inches long. Place fish in the center of the paper and season with salt and pepper. Layer slices of ginger and garlic on top of each fish. Drizzle olive oil over top,  fold over the top of the parchment, then roll the sides in to form a sealed pouch. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes. In a small bowl add sliced tomatoes with shallot. Add rice wine vinegar and a drizzle of oil olive. Season the relish with salt and pepper. Remove the fish from the oven and open each pouch. Be careful of the steam that will release when you open the pouch, you do not want a fish facial. Carefully push away the garlic and ginger. Plate the loins with the relish on top of the fish and garnish with cilantro. Serve with a steamed veggie and rice.

 

TAGS: , ,

0 Comments

You can be the first one to leave a comment.

Leave a Comment