Pan-Fried Tilapia with Cilantro-Lim Vinaigrette

Makes 4 servings

sarah

ingredients

For the Fish:
1 cup (7-oz) peeled ginger root (from a palm-size hand of ginger root, with “finger” knobs)
30 medium cloves garlic (about 3 heads)
1 tablespoon mild red chili powder, such as deggi mirch (may sub sweet paprika)
1 tablespoon kosher salt
1/4 cup freshly squeezed lime juice (from 2 large limes)
3 tablespoons cornstarch
1/2 cup water
4 whole tilapia, cleaned and gutted (1 lb. each)
1/4 cup veggie oil, for frying
For the vinaigrette:
4 tablespoons chopped cilantrol stems
1 small Thai green chili pepper, stemmed, seeded and minced (may sub 1 small jalapeno pepper)
1/4 cup plus 2 tablespoons freshly squeezed lim juice (from 3 large limes)
1/4 cup canola oil
salt
1/4 teaspoon sugar

directions

1
For the fish: Combine the ginger, garlic, chili powder, salt, lime juice, cornstarch and water in a blender and puree until a smooth paste is formed.
2
Use a small sharp knife to make 5 deep diagonal slashes on both sides of the fish. Rub in the paste, covering the whole fish. Cool and refrigerate for 2 hours.
3
Make the vinaigrette: Combine the ingredients in a large bowl and whisk together. Set aside.
4
Preheat the oven to 350. Have ready a large rimmed baking sheet lined with foil.
5
Heat 2 tablespoons of the oil in a large skillet over high heat, until it is almost smoking. Scrape off the paste from the outside of 2 of the fish; pan-fry for about 2-3 minutes on each side, then transfer to the baking sheet. Repeat with the remaining oil and fish. Bake for 4-5 minutes total. Drizzle the vinaigrette over the fish and serve hot.

notes

The fish can also be grilled; if you plan to do so, add 2 tablespoons oil to the marinade. And if you prefer to use tilapia fillets, just make 1/2 of the vinaigrette recipe.

Source: Washington Post