Ginger Cilantro Tilapia

• 2 pounds tilapia
• 3 garlic cloves
• 1" fresh ginger, grated = 1 tablespoon
• 1 jalapeno, roughly chopped
• 1/3 cup roughly chopped cilantro leaves
• 1/4 cup white wine
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

1. Heat the oven to 475u0b0F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.
2. Put the garlic, grated ginger, chopped jalapeno, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

tilapia, garlic, fresh ginger, cilantro, white wine, soy sauce, sesame oil

Taken from www.epicurious.com/recipes/member/views/ginger-cilantro-tilapia-52753131 (may not work)