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e’ve talked about fish before. All our fishy issues. Sara doesn’t like it. My husband doesn’t like it. My son loves it, but my daughter hates it. It’s hard for me to cook seafood because I’m not a short-order cook, so I refuse to make separate meals for everyone in the family, but I also truly understand not loving fish because I didn’t like it at all growing up and I don’t want to subject my family to the same gag-worthy torture that I had to endure. Also, good fish can be quite spendy, so I don’t want to drop that kind of cash for something that my family is going to endure-borderline-hate.
So sometimes, when my daughter stays a few extra hours at preschool and I don’t feel bad about telling my husband that he can make his own dang lunch, I make fish for myself for lunch. Is that weird?
I do have a few confessions about this particular recipe. First, I don’t have a lot (read: any) pictures of the creamy dipping sauce because I was making it up as I went along. Second, and along those lines, for me, this fish was super tasty, but the sauce ended up knocking my socks off, so it kind of became a vehicle for the dipping sauce. If it were socially acceptable to eat it by itself, I would (and really, why isn’t it?! People eat sweet yogurt by itself all the time, so why not savory? I think I shall start a revolution…)
This comes together super quickly because fish doesn’t need to marinate for very long. You’ll need honey, soy sauce, balsamic vinegar, garlic, fresh ginger, olive oil, and 16-24 ounces of your favorite fish (the original recipe called for mahi mahi, but I couldn’t find any mahi mahi, so I used and liked tilapia. I’d bet all my unfolded laundry that salmon, although fishier, would be fabulous.)
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and oil. Rinse the fish in cool water and then place it in the marinade. Let it hang out for 20-60 minutes.
While the fish is marinading, whisk together 6 ounces of low-fat or fat-free plain Greek yogurt, a little garlic and grated ginger, soy sauce, lime juice, some grated lime rind, green onions, some kosher salt, and a little Sriracha sauce. I used 1/4 teaspoon and it the sauce itself was pretty spicy, but once you got it on the fish, it was perfect for me. However, you might want to start with just a few drops or 1/8 teaspoon and then go from there. Let it hang out in the fridge until you’re done cooking the fish.
When you’re ready to cook the fish, heat an indoor grill pan over medium heat and spray with non-stick cooking spray or brush with vegetable oil. Cook the fish for 4-6 minutes per side or until the fish flakes easily with a fork. You can also place it on a foil-lined baking sheet
and cook it under the low broiler setting in your oven for 4-6 minutes per side. Serve with brown rice, steamed veggies, and with the creamy dipping sauce.
Honey-Ginger Glazed Tilapia
Fish recipe adapted from allrecipes.com
Sauce by Our Best Bites
Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)
Creamy Dipping Sauce
6 ounces fat-free plain Greek yogurt
1 small clove garlic, minced or pressed
1/2 teaspoon grated ginger root
1 1/2 teaspoons soy sauce
2 tablespoons chopped green onions
Juice of 1 small, juicy lime (about 2 tablespoons)
1 teaspoon lime zest
Sriracha sauce to taste (1/8-1/4 teaspoon will suit most tastes)
1/2 teaspoon kosher salt
Optional: 1-2 teaspoons finely minced cilantro
Instructions:
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.
While the fish is marinating, whisk together the creamy sauce ingredients. Refrigerate until ready to serve.
Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork. Serve immediately with the dipping sauce alongside steamed veggies and brown rice.
Questions & Reviews
What an easy and tasty looking fish recipe! Definitely one that I will try!!! 🙂
This was so delicious! My husband usually prepares our fish and does a fantastic job. He doesn’t usually use a marinade, but he was a huge fan of this recipe. I think we’ll be using it more regularly now. We recently got married and your website has been so great in helping me find some new recipes ideas. Thank you!
This sounds delish! I LOVE fish, my kids can take it or leave it, and I’m slowly converting my land-lubber husband. This is definitely something I’m going to try.
Do you think Tabasco sauce would be a decent substitute for the Sriracha sauce?
Hahaha! I hope you have better luck than I have with my husband! 🙂
I wouldn’t sub Tabasco–they’re really two different flavors. But I’ve never had a problem finding Sriracha–just look for the rooster on the bottle! 🙂
I had to look up a photo of the sauce on my phone at the grocery store! Once I knew what it looked like, it was a cinch to find!
Hey Mikey, he liked it! I asked what the fam thought of this recipe (which I followed almost to a “T”, very unlike me) and he said, “well, I didn’t gag…” as he was taking seconds.
Kate,
You are absolutely correct when you say that this would be good on salmon. I HATE salmon but my husband loves it and I found a recipe at the store that used many of the same ingredients that you used in your marinade. Once I made this he went absolutely crazy over it and has requested this many times since. Now if only the smell of salmon didn’t make me half sick… However I do love talapia and cod and orange roughy. All mellow and mild fish to me are great. Sriracha sauce around here is called Rooster Sauce; just FYI. I love the blog and your great ideas with food. Keep up the good work.
Maureen
Of course we made Tilapia for dinner this evening and I am just now seeing this. I bet this would have been great. I am definitely saving this recipe for the next Tilapia night!
Mmm, I love fish (and all seafood). This looks yummy and will be a great recipe to throw in the mix and shake things up.
I have to laugh a little at your Sriracha threshold. I’ll put a teaspoon or two in my bowl of noodles (pho), as will my kids. Guess it helps I’m Thai and grew up sprinkling hot peppers on my food as if it were salt and pepper.
The thought of cooking myself a lunch like you did has never crossed my mind. I’m not calling you crazy or anything, but I have just never made myself lunch (beyond opening a slimfast can, mircowaving leftovers, or making a quick sandwich, that is). Wow!
You should try a fish called Barramundi, produced by Australis fish farms! It is a wonderful and tastier alternative to Tilapia and was ranked as a “Super Food” by Dr. Oz.
TheBetterFish.com
Kate, I love fish. This sauce will be great to try on all kinds . . .can’t wait to see what you come up with next! Impressed by you, from LHRandle
My family won’t eat fish either. I have to enjoy it myself. Coming from the coast where fish was a staple in my home, it’s hard that my family won’t eat it. Keep enjoying it and posting those delicious recipes!