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Tilapia With Ginger Glaze

Tilapia With Ginger Glaze 4.000
Book Report May 25, 2011

The glaze contains mayonnaise, a familiar ingredient in New England cookery for coating grilled fish. Here, it's combined with fresh ginger and a few other Asian flavors and does wonders for such a mild canvas as tilapia.

Chef Barton Seaver recommends using American farm-raised fish.

Serve with a spinach and orange salad.

Servings: 4
  • 2 tablespoons regular or low-fat mayonnaise (do not use nonfat)
  • 1 tablespoon low-sodium soy sauce
  • Freshly squeezed juice from 1 lemon (3 to 4 tablespoons)
  • 1-inch piece peeled ginger root, finely grated
  • 2 medium cloves garlic, finely grated
  • 3 or 4 scallions, trimmed and cut crosswise into thin slices
  • Four 5-ounce tilapia fillets


Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler. Line a baking sheet with aluminum foil (for easy cleanup).

Whisk together the mayonnaise, soy sauce, lemon juice, ginger, garlic and scallions in a medium bowl.

Add the tilapia fillets; toss gently to coat. Place the fillets on a baking sheet, skinned sides down, and spoon any remaining glaze over them. Broil for about 6 minutes, until the fish is just cooked through and the glaze is lightly browned.

Serve immediately.

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Recipe Source

Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).

Tested by Mickey Douglas.

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Nutritional Facts

Calories per serving (using low-fat mayonnaise): 220

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 95mg 32%

Sodium: 240mg 10%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 35g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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