Honey ginger tilapia with coconut rice

October 19, 2009

We are trying to increase our family’s fish intake, and so far we are eating a good deal of Tilapia, a fairly inexpensive and mild tasting white fish. You could use this recipe with any of your favorite fish, however, adjusting the cooking time accordingly. Serve with your favorite green vegetable.

Honey Ginger Tilapia

  • 2 T gluten-free soy sauce
  • 2 T honey
  • juice of 1 lime
  • 1 T sesame oil
  • 2 T chopped ginger
  • 1 T chopped garlic
  • 1 can of pineapple chunks, drained
  • 6-8 Tilapia fillets

Place the Tilapia fillets in a glass baking dish. Combine the soy sauce through garlic in a bowl and pour over fish. Top fish with pineapple chunks. Set oven to 400 degrees and let fish sit in sauce  until the oven is preheated. Then place the baking dish in oven and cook for about 15 minutes, or until fish is opaque. Serve over coconut rice (recipe follows).

Coconut Rice

  • 1 T butter
  • 2 C long grain white rice
  • 2 tsp brown sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 cup of coconut milk
  • 2 ½ C water

Melt the butter in a large saucepan over medium heat. Pour rice into pan and toast in butter for a few minutes until fragrant. Stir in the sugar, salt and cinnamon and combine thoroughly with the toasted rice. Add coconut milk and water and bring everything to a boil. Cover the pan and lower the heat, simmering the rice for 15 to 17 minutes until all of the liquid is absorbed. Turn off the heat and let the rice steam for another 10 minutes or so. Fluff with a fork.

2 Responses to “Honey ginger tilapia with coconut rice”

  1. I can’t wait to try the Honey ginger tilapia with coconut rice recipe! I buy a bunch tilapia when it goes on sale and freeze it, and am always looking for a good recipe for it! Thanks!

  2. Thanks Wendy – we stock up on tilapia too. You might also enjoy the spicy coconut tilapia recipe.

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