ginger fish

Tonight's dinner was an especially pleasant success because not only was the missus quite vocal in her praise for the results, but it's a recipe I can half claim to have made up. Actually, I made up nothing in this recipe -- I just took half of a pork stew recipe and grafted it onto half a fish recipe.

• olive oil
• salt & pepper
• 8 garlic cloves, minced
• 4 tablespoons chopped peeled fresh ginger
• 1 bunch of green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon of butter
• 4 tilapia fillets
  

Previously, I reported that a package of 4 frozen tilapia fillets costs $3.99 at Trader Joe's. Well, I bought 5 frozen tilapia fillets at Genuardi's for about $2.50. These fillets are also individually wrapped, so I can thaw only those I need.

Refer to the spicy fish recipe for preparation of the fish, which is identical, but instead of making a sauce from olives, tomatoes, and parsley, I made a sauce from garlic, ginger and green onions -- which is the contents of the Coke stew recipe minus the Coke and the pork.

Brown the minced garlic; add the minced ginger; add about 2/3 of the chopped green onions. When everything is cooked -- it shouldn't take too long -- add the soy sauce and the butter. As soon as the butter is melted, spoon the sauce over the fish and garnish with the remaining chopped green onion.

I love tilapia fillets. And the wife loved my new ginger fish recipe.