Ginger and Cilantro Baked Tilapia

Serves 2 (Note that this is only 2 servings!)

2 large tilapia fillets
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

1. Heat the oven to 425*F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish coated with cooking spray.

2. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 10 minutes, or until the fish flakes easily and is cooked through. Garnish with scallions and cilantro.

Served with rice and green beans

Results: Based on how amazing the original recipe looked, I was really excited about this meal. But I was disappointed. There were way too many flavors competing and it was way too salty. Chris thought it was too spicy (I did not). Neither of us really liked it.

Recipe from The Kitchn.

Grilled Tilapia with Thai Coconut Curry Sauce

Recipe from Gina's Skinny Recipes

Serves 6

1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper*
1 cup chopped scallions*
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro*
6 (6-ounce) tilapia fillets
salt
Cooking spray

*Use your food processor to chop the red bell pepper, scallions and cilantro (separately) to make this easier to prepare. Be sure to have everything prepped and measured prior to cooking! Once you start, it happens fast!

1. Preheat broiler or grill (I am afraid of my broiler and also afraid of cooking fish inside my house. I grilled (or had my husband grill) the tilapia while I made the sauce. I'll leave the broiling instructions here, if you want to broil instead.)

2. Heat 1/2 teaspoon sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

3. Brush fish with 1/2 teaspoon sesame oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce.

Served with couscous and sugar snap peas.

Results: This meal is as delicious as it is pretty. My in-laws are visiting this weekend and I'm pretty sure they were licking their plates clean! The sauce is amazing! We had enough sauce left over for another meal, so I put it in the freezer and I'm hoping it will be just as yummy next time. Everything is very easy, but make sure you have everything prepped before you start cooking! Will definitely make this again!

Oh, and we knew the fish would be too much for the boys, so this is what they had:

Sesame-Chili Chicken with Gingered Watermelon Salsa

Serves 4

For Chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic**
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

For Salsa:
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)**
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced

Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)

**note: you can find the chili sauce and mirin in the Asian section of the grocery store.

1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

2. Prepare grill.

3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Served with basmati rice.

Results: Don't let the crazy name of this recipe fool you. This was easy to make, and De-freaking-licious! I did not take a picture of this one, put wish I had, because it was a beautiful dish. Perfect for summer and for dinner guests, which we had.

For the kids, I didn't marinade their chicken, because I wasn't sure how spicy the chili sauce was. For ours, the chicken had just the right amount of kick to it. (I used 2 tablespoons chili sauce.) The salsa was incredible, and can be made ahead of time. For the kids, I just served theirs with watermelon slices. You know who only ate his rice, but only because our dinner guest told him he couldn't have the cookies she brought unless he ate his rice.

I'll definitely make this one again and again.