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