Ginger-Scallion Fish Fillets

Easy and delicious, the ginger-scallion sauce will dress up any light protein. I couldn’t find Barramundi, so I used tilapia instead. Broiling tilapia was also a revelation–I’ve never had much success sautéing it (sticking and breaking apart), so this will become my new go-to technique. I served this with broccolini with tahini sauce and a side salad.

I am a big fan of scallions, so it was a given that I’d try these ginger-scallion fish fillets. I can see this becoming part of the regular dinner rotation! It’s a quick, easy, and very delicious meal. I loved the ginger-scallion sauce–the scallions become mellow and sweet, the ginger is pungent, it’s just this side of too salty (which is a positive because I often find white fish to be a bit bland). I’m glad that the recipe makes more than needed for the fish because I fully intend to use it on most of what I cook for the next several days!

This makes 4 generous to 6 smaller servings, depending on how much is being served alongside the fish. I served it with rice and some roasted broccoli (covered in extra ginger-scallion sauce!)

Wow, this is such a flavourful dish, yet requires such little preparation and so few ingredients. Don’t let trying to find Barramundi put you off–this works well with any firm white fish (I used Icelandic cod and it was perfect). I’d suggest you might want to use more of the ginger-scallion “sauce” than the recipe calls for (it’s more like a dressing) and for an extra burst of flavour, try sesame oil on the fish – works well with the ginger-scallion flavours. This was perfect served with steamed white rice and some sautéed bok choy.

The fish itself is pretty standard broiled fish. Seasoned with just salt and pepper, it’s not anything special. However, the ginger-scallion sauce takes it to another level. Be generous with the amount you put on the fish to serve. It is so easy to make, and the flavor is fantastic. The only change I would make is to add less salt as it was a little too salty. Don’t pass up this recipe even if you do not eat fish–make the sauce and use it on chicken or even as a dipping sauce with crusty bread. The leftover sauce is even more flavorful.

I took advantage of the last of the season halibut for these ginger-scallion fish fillets. The ginger-scallion sauce was the perfect foil for the mild-flavored halibut. I really take note when recipes call for white pepper, I think it is an under-utilized ingredient. It has a bit of heat, but also a lovely floral note whenever it is used.

We slathered the ginger-scallion sauce on the fish, couldn’t get enough of it. And we also made sure the sauce found its way over to the black rice and Brussels sprouts we served it with. Such a beautiful plating, white, green and black.

This is a great quick weeknight dinner. There was a bit of leftover sauce, which we used up for lunch the next day with leftover rice.

Exactly as promised, this recipe delivers a flavorful and perfectly-cooked fish dish. Using good quality fish fillets is essential. My local Whole Foods does not carry frozen Barramundi, so I used fresh triple tail from my local seafood market which proved to be an excellent alternative. The ginger-scallion sauce adds great flavor to the broiled fillets and makes then quite visually appealing. A very quick meal for a weeknight or a special weekend dinner.

The ginger-scallion sauce is simple and super tasty and works so well with the almost meaty fillets of barramundi. Next time I’d pan fry my fillets, simply to give the skin a crisp texture, because the grilling leaves the skin soft and rubbery, which for me was not something I wanted to eat. I made half the quantity of the sauce, which was perfect for the 4 fillets of fish.

We had our fillets with leftover roasted sweet potato which I mashed and served under the fish to soak in some extra sauce, as well as a leafy salad with cucumber, roasted broccoli, radish, and a sesame/lime dressing. It was a really good match.

While this ginger-scallion fish fillets recipe may seem like a fish recipe, the real recipe is the ginger-scallion sauce. The combination of these two ingredients creates an extremely flavorful and aromatic sauce that I highly recommend trying if you haven’t before. The classic pairing is with chicken and the use of fish in this recipe demonstrates the versatility of this sauce. It is easy to prepare as is the recipe as a whole. This dish is fast to make, and even faster if the sauce is already made. This is one of those recipes where very little effort produces great results.

This is one of the easiest weeknight dinners one for ask for: make sauce, broil fish, top with sauce. If ginger-scallion sauce already has a permanent home in your fridge, then it’s only a two-step recipe. The fish was delicate and flakey, and the sauce provided great flavor without interfering with our ability to taste the fish. Even making the sauce fresh, you can get this together in 20 minutes. If you already have ginger-scallion sauce in the fridge, I’d recommend portioning out the 1/4 cup needed and warming that up in the microwave or on the stovetop before spooning it over the fish. Use the leftover sauce for poached chicken, roasted vegetables, plain rice, or for a really stand-out fried rice.