Tag Archives: Cilantro

Baked Ginger Cilantro Tilapia

 

I have grand plans of cooking fish once a week, but it ends of being once every 6 months or so.  I totally forget about fish.  I don’t know why I don’t cook fish more often, it cooks so quickly.  This Baked Ginger Cilantro Tilapia takes less than 30 minutes to prepare and cook.  Since I had extra cilantro, I added a handful to the brown rice along with freshly squeezed lime juice.  The lime juice made for a great flavor combination with the Baked Ginger Cilantro Tilapia.

 

 

Ingredients:
4 Tilapia Fillets
Salt & Pepper
3 Garlic Cloves
1 inch Fresh Ginger, peeled
1/3 Cup Cilantro
1/4 Cup Water
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Seeds

 

 

 

Preheat oven to 475°F and lightly grease a glass baking dish.

Season the fish with salt and pepper and place in the baking dish.

Put the garlic, ginger, cilantro, water, soy sauce and sesame seeds together in a blender or food processor.  Blend to combine.  Pour this sauce over the fish.

Bake until the fish is cooked and flakes apart, 8-10 minutes.

Serve with brown rice.

 

Yield: 4 Servings

-Recipe inspired by The Kitchn-

Almond Cilantro Crusted Chicken Breasts

 

If you love almonds and cilantro, you will love this chicken!

 

Ingredients:
1 1/2 Cups Blanched Almonds
1/4 Cup Cilantro
2 Eggs
4 Chicken Breasts
Salt and Pepper

 

Preheat oven to 400°F.  Line a baking sheet with foil and spray with non-stick cooking spray.

Combine the almonds and cilantro in the bowl of a food processor.  Pulse until the almonds are finely ground.  Pour onto a plate.

On another plate, beat the eggs with a splash of water.

Season the chicken with salt and pepper.  Dip in the egg, coat with the ground almonds and place on the prepared baking sheet.

Bake until the chicken is cooked thoroughly, about 20 minutes.

 

 

Serves: 4

Avodaco, Tomato and Bacon Salsa

 

This salsa is amazing!  I brought it to my Tuesday night Bible study instead of a salad last week.  Everyone loved it and ate every last bite!  This recipe came from a Sandra Lee magazine, but I did made a couple small changes.

Ingredients:
4 Avocados, chopped
3 Small Tomatoes, chopped
Juice of 1 Lemon
Handful of Cilantro, chopped
Salt & Pepper, to taste
2 Bacon Sliced, cooked and crumbled
Tortilla Chips, for serving

Gently stir together all ingredients, except for the tortilla chips.  Cover and refrigerate for at least 10 minutes.

Serve with tortilla chips.