Honey-Ginger Glazed Tilapia

We’ve talked about fish before. All our fishy issues. Sara doesn’t like it. My husband doesn’t like it. My son loves it, but my daughter hates it. It’s hard for me to cook seafood because I’m not a short-order cook, so I refuse to make separate meals for everyone in the family, but I also truly understand not loving fish because I didn’t like it at all growing up and I don’t want to subject my family to the same gag-worthy torture that I had to endure. Also, good fish can be quite spendy, so I don’t want to drop that kind of cash for something that my family is going to endure-borderline-hate.

So sometimes, when my daughter stays a few extra hours at preschool and I don’t feel bad about telling my husband that he can make his own dang lunch, I make fish for myself for lunch. Is that weird?

I do have a few confessions about this particular recipe. First, I don’t have a lot (read: any) pictures of the creamy dipping sauce because I was making it up as I went along. Second, and along those lines, for me, this fish was super tasty, but the sauce ended up knocking my socks off, so it kind of became a vehicle for the dipping sauce. If it were socially acceptable to eat it by itself, I would (and really, why isn’t it?! People eat sweet yogurt by itself all the time, so why not savory? I think I shall start a revolution…)

This comes together super quickly because fish doesn’t need to marinate for very long. You’ll need honey, soy sauce, balsamic vinegar, garlic, fresh ginger, olive oil, and 16-24 ounces of your favorite fish (the original recipe called for mahi mahi, but I couldn’t find any mahi mahi, so I used and liked tilapia. I’d bet all my unfolded laundry that salmon, although fishier, would be fabulous.)

Whisk together the honey, soy sauce, vinegar, ginger, garlic, and oil. Rinse the fish in cool water and then place it in the marinade. Let it hang out for 20-60 minutes.

While the fish is marinading, whisk together 6 ounces of low-fat or fat-free plain Greek yogurt, a little garlic and grated ginger, soy sauce, lime juice, some grated lime rind, green onions, some kosher salt, and a little Sriracha sauce. I used 1/4 teaspoon and it the sauce itself was pretty spicy, but once you got it on the fish, it was perfect for me. However, you might want to start with just a few drops or 1/8 teaspoon and then go from there. Let it hang out in the fridge until you’re done cooking the fish.

When you’re ready to cook the fish, heat an indoor grill pan over medium heat and spray with non-stick cooking spray or brush with vegetable oil. Cook the fish for 4-6 minutes per side or until the fish flakes easily with a fork. You can also place it on a foil-lined baking sheet

and cook it under the low broiler setting in your oven for 4-6 minutes per side. Serve with brown rice, steamed veggies, and with the creamy dipping sauce.

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55 comments

  1. I am SO GLAD you posted this today! I was looking up tilapia recipes last night as I have a whole bag of it in my freezer. I am SO going to make this soon! I made myself by tilapia this last trip to Costco because it was cheaper than the salmon (which is what I really wanted) and had WAY less fat & calories. But then I prepared it quick and easy way I usually do salmon and I was SORELY disappointed. I have a feeling this will change my mind on tilapia though 🙂

    1. I also bought tilapia from costco haha its so cheap! We never cook it plain it’s just to boring and bland. Most times we just put a batter on it or I smother mine with mustard. 😉 plain is just not tasty.

  2. Your fishy issues make me laugh, mostly because we have them too. My husband and I both like some kinds of seafood, but not the same kind. He loves shrimp and I can’t stand the shrimpiness of it. I love salmon but he thinks it tastes too salmony. I end up fixing salmon for dinner whenever he goes out of town and it helps me feel less sad that he is gone. This recipe would be awesome with salmon and I think I’ll be trying it the next time he has to travel.

  3. When I come out there to visit you, I’ll fold your laundry and find your socks that got knocked off, and then you can feed me this for lunch. Deal?

    1. We don’t do nutritional information anymore for a variety of reasons (mostly because people can be pretty darn mean), but there are lots of sites out there that will help you figure out the nutritional information! Good luck! 🙂

  4. Thanks for posting this. We are not fish fans in this household, but have been trying to be more adventurous. I am excited to make this which says a lot since I don’t usually eat fish!

  5. I’m so glad you posted a fish recipe!! Loved that! I can’t wait to taste the dipping sauce and since I’ve just bought siracha sauce last week and feel in love with it (as in I almost want to put it in my cereals just to see if spicy cereals would be good – or not!). It’ll be a great recipe for us… thanks!

  6. Kate, this looks wonderful. We all enjoy fish at my house (at least right now; who knows when/if my 4-year old will change his mind) and I’m always looking for new/different ways to prepare it. Thanks so much for posting this; we’ll be giving it a try soon!

  7. So glad you posted this. I was planning on making teriyaki salmon with the roasted cauliflower. Now I’ll get to make some yummy-sounding dip, too. Thanks! I don’t think I’ve ever been so excited to make fish before. 🙂

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