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Jewish World Review Sweet, spicy, salty and melting in the middle: Ginger and Cilantro Baked Tilapia --- or flounder or snapper or . . . By Faith Durand, TheKitchn.com JewishWorldReview.com | It's good to have a few utility fish recipes, and this is one of my favorites. It delivers huge flavor in a foolproof package. It was one of my first "grown-up" recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates. It never failed to please, with the pungent, aromatic flavors of cilantro, ginger and sesame. It's sweet and spicy, salty from the soy sauce and melting in the middle. It's certainly not the prettiest dish, but it's fast, easy and delicious. On Tilapia and Sustainability For sustainability, the best tilapia choice is domestically farmed tilapia. Tilapia adapts well to farming, and while domestically farmed tilapia makes up only about 10 percent of commercially available tilapia, it is the most environmentally friendly choice, according to the Monterey Bay Seafood Watch. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. A good alternative is farmed tilapia from Central or South America. It's best to avoid tilapia from Taiwan and China. Any thin fish fillet would do as well; tilapia isn't your only option. GINGER AND CILANTRO BAKED TILAPIA Serves: 2 1 pound domestically farmed tilapia fillets Kosher salt and freshly ground pepper 3 garlic cloves, peeled and smashed 1 inch fresh ginger, grated, about 1 tablespoon 1 jalapeno pepper, roughly chopped (optional) 1/3 cup roughly chopped cilantro leaves 1/4 cup white wine 2 tablespoons soy sauce 1 teaspoon sesame oil Scallions, chopped for garnish Extra cilantro, to garnish Heat the oven to 475 F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9 or 8x8 ceramic or glass baking dish. 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. (Or you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.) 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. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro. (Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.