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.

Rate it

Recipe Source

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

Tested by Mickey Douglas.

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