Today, I have an easy fish recipe for you. But first, let me tell you about how I came up with this recipe.
Last summer, while on vacation with our good friends, we went out for dinner at this little crab shack. It was a hole-in-the-wall place that came very highly recommended by the locals. It was the antithesis of fancy — paper table”cloths”, mismatched furniture and no air conditioning – just open windows and the warm ocean breeze. Ordering was easy, just pick your protein (a selection of fish, shrimp and scallops) from the column on the left of the chalk-board menu and then choose your sauce from the column on the right.
If you read It’s a Keeper, you may have noticed that I don’t have many fish recipes. The reason? I’m not a big fan of fish. I know it’s good for me and I am making an effort to eat more. However, I find myself forcing it down whenever I make it or order it out. In a good-faith effort, I ordered the fish, shrimp, scallop combo and the soy-ginger-garlic sauce.
I took one bite of my dinner and the angels started singing. I couldn’t get enough. It was unbelievably incredible. There was so much flavor packed into that little baking dish. I ate every single morsel. In fact, I think I would have eaten my shoe, if it was baked in that sauce. It was THAT good!
MY LATEST VIDEOSAs soon as we left I started scribbling down how I thought they made it. And, once we got home from vacation, I started tinkering with the recipe. After a few tries (which were all very tasty, I might add), I settled on this version.
This recipe is very flexible. Add more or less of whichever proteins you prefer. I have used cod and talapia for the fish and both have great results. I like to serve this dish with brown rice so I can sop up the extra sauce.
If you’re like me and you think you don’t like fish, give this recipe a try! It just might change your mind.
Oh, and in case you were wondering, these are the dishes I use to make this recipe.
Soy-Ginger-Garlic Fish
Compliments of It’s a Keeper
www.itisakeeper.com
1/2 pound large scallops
1/2 pound large shrimp, peeled and deveined
1/2 pound firm white fish, such as Cod or Talapia
1/4 cup extra virgin olive oil
4 1/2 Tbsp soy sauce
4 cloves garlic, minced
4 Tbsp fresh ginger, grated
1 tsp crushed red pepper
Preheat oven to 450 degrees. Rinse scallops and shrimp. Pat dry. Place fish and seafood in a shallow baking dish. Arrange fish and seafood in a single layer in the baking dish. In a small bowl, combine the remaining ingredients. Pour the sauce over the fish and seafood. Bake for 15-20 minutes or until cooked through.
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Joe Davison says
The recipie for talapia, scallops, and shrimp was really good except for the 4 1/2 tbsp of ginger. As expected, it was overly spicy hat and overly ginger. I think 1 or 2 tsp ( teaspoons) would have been plenty. The meal was too much ginger”
Robin (Masshole Mommy) says
This almost makes me wish I liked fish. Imagine, I’m like the only person in New England that doesn’t like seafood LOL.
Christina says
Consider giving it a try….it might convert you! It did for me. 🙂
chris says
I’m also not a big fan of fish but like you am also trying to add more to my diet. The flavors sound very interesting and I’d like to give this a try but am wondering if the olive oil amount called for in the recipe is a misprint. I know that olive oil is a healthier oil but 3/4 cup of oil still adds almost 1500 calories to what would otherwise be a healthy lower calorie meal. Also, how many servings does this recipe make?
Christina says
It was a misprint. I’m so sorry. It should have been 1/4 cup. I updated the recipe above. The recipe makes 4 servings. It is absolutely amazing – you won’t be disappointed!
Val says
Oh wow! That’s better, whew! Now I really can’t wait to try it.
Christina says
🙂 Sorry about that! Brain and fingers were not on the same page when I posted the recipe! 🙂
Val says
No problem, we all have those days. Like I said before, I love your site. I look forward to the new recipes. Where are you located? I assume you are in the States somewhere. I would love to include scallops because I just love them, but the price is so very high here I only have them if we are going out for dinner, which is almost never, hehehe.
Christina says
I’m in northeastern PA. Scallops are pricey here too. I usually make this with fish and save the shrimp and scallops for special occasions.
chris says
Thank you Christina. No need to apologize. We’ve all had those days. Will try the fish because it really does sound yummy! I’ve been following this site since you were last featured on WNEP. I have gotten many hunger pangs visiting here and also got some great inspiration. Two thumbs up to the site. Thanks for making cooking interesting 🙂
Christina says
Awww! Thank you for the kind words! You just made my day! I really appreciate you following and visiting IAK! I’m glad there are others out there who share my passion for food! 🙂
Val says
My apologies on your location…I really CAN read.
Christina says
🙂
chris says
Not only do I follow you I added your RSS feed to my yahoo home page so every time you post a new recipe I get a mouthwatering picture and the link to the recipe right there with the rest of the daily news. I’m usually all over that, lol.
Adding the RSS feed was easy just by clicking on the RSS icon, the one right after the facebook and twitter icons at the top right of this page. Then all you do have to do is follow the prompts given and click continue and the feed is added for you. I added these instructions just in case someone else is interested in doing the same.
This site is pleasantly and addictively worth following:) Very attractive site. Wonderful pics. Recipes aren’t too complicated with ingredients I often have on hand and all look like hubby and crowd pleasers:) My kids are grown now but most look like hits for that set also. Keep up the good work Christina 🙂
Christina says
You are too kind, Chris! Thank you! I’m happy to hear that you like the site and recipes. I’m not sure which RSS reader you’re using, but I hear that Google Reader is going away on 7/1 (http://searchenginewatch.com/article/2254657/Google-Reader-Going-Away-July-1). If you use that, you’ll need to find another way to follow me. You can sign up to receive email updates of my new posts or follow me on Facebook and/or Twitter. I post all of my new recipes to both social media sites.
Thanks for your ongoing support! 🙂 Stay tuned for more recipes!
Val says
Hi Christina. This fish looks wonderful. I wonder, however, if the olive oil can be considerably decreased, as I am losing weight with Weight Watchers and am very limited in fats. I really want to try this. I am not much of a fish fan either, but this looks delicious. Please let me know if you have any suggestions. Thanks for your help. Love your site.
Christina says
The olive oil measurement was wrong. It should be 1/4 cup. I updated the recipe above. I apologize for the confusion. This recipe is absolutely amazing — you won’t be disappointed! 🙂 Thank you for the kind words about IAK! Thanks for reading!
Val says
Hi Christina…me again. I wonder if it would be possible for you to indicate the number of servings on your recipes. If it isn’t too much trouble, it would really be helpful in calculating the nutritional and WW Points values. Again, thanks for your help.
Christina says
Thank you for the suggestion! I will do my best to include that in future recipes. If I forget, don’t hesitate to remind me! 🙂