Soy & Mirin Tilapia with Sesame Spinach
Light, fast, and quietly impressive
A soy and mirin glaze makes tilapia taste like it was always destined for something this good.
YIELD: 6 servings | MARINADE TIME : 30 min | PREP TIME: 30 min | COOK TIME: 10 min | TOTAL TIME: ~40 min active
INGREDIENTS:
Marinade & Sauce
½ c Low-sodium soy sauce
4 T Seasoned rice vinegar
2 T Sesame oil
1 T Semi-sweet white wine
1 t Brown sugar
1 t Mirin
½ t Fresh ginger, grated
¼ t Red pepper flakes
Fish & Greens
6 Tilapia fillets, patted dry
1 lb Fresh spinach, cleaned and destemmed
2 t Sesame seeds, toasted
INSTRUCTIONS:
In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, white wine, brown sugar, mirin, ginger, and red pepper flakes until the sugar is dissolved. Transfer ¼ c of the mixture to a large saucepan and set aside. This will be used to cook the spinach. Pour the remaining marinade over the tilapia fillets and let stand for 30 minutes.
Heat your grill to medium-high direct heat. Lightly oil the grill rack. Remove the tilapia from the marinade and grill for 3 minutes per side, until the fish is cooked through and flakes easily. Remove from the grill, cover loosely with foil, and set aside.
While the fish rests, heat the reserved marinade in the saucepan over medium heat. Add half the spinach and cook for about 2 minutes until wilted. Add the remaining spinach and cook until fully wilted, another 1–2 minutes. Stir to coat evenly in the sauce.
Divide the spinach among 4 serving plates. Top each with a tilapia fillet, sprinkle with toasted sesame seeds, and serve immediately. Steamed jasmine rice on the side pulls the whole plate together.
NOTES:
Pat the fish dry: Moisture is the enemy of a good sear. The drier the fillet going onto the grill, the better it will cook and release cleanly.
Tilapia tip: Tilapia is a delicate fish. Use a fish spatula or wide spatula to flip gently. If it sticks, give it another 30 seconds before trying again.
No grill? A non-stick skillet over medium-high heat works perfectly. Cook 3 minutes per side just like the grill.
Spinach volume: A pound of fresh spinach looks like a lot. It cooks down dramatically! Add it in two batches as directed and it'll all fit.
Semi-sweet white wine: A Riesling or Gewürztraminer works well here. In a pinch, a splash of dry white wine with a tiny extra pinch of sugar does the job.
