Grilled Tilapia in Ginger-Soy Marinade

I must confess: at my house, most weekday nights, dinner consists of a grilled lean protein, a starch and a veggie (preferably green). I know what you're thinking, bo-ring! But actually... NOT! I rely heavily on marinades to add healthy flavor. The options are limitless: wine (red or white), herbs, mustard, spices, citrus juice, etc... This Asian-inspired marinade is my absolute favorite for tilapia or mahi-mahi, or really any mild white fish.

To cook the fish, use a grilling pan on the stove or a George Foreman-type grill (mine sits on my countertop and is always ready to go!). In the summer, an outdoor grill is a great alternative, of course.

This goes especially well with basmati brown rice and steamed broccoli. So there you have it: an easy, wholesome, tasty dinner!

Makes 4 servings

• 4 tilapia fillets = 4 filets de tilapia (ou autre poisson à chair blanche et ferme)
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• 2 tablespoons fresh ginger, minced = 2 cuillères à soupe de gingembre frais, émincé
• 2 cloves garlic, minced = 2 gousses d'ail, émincées
• 1 tablespoon fresh lime juice = 1 cuillère à soupe de jus de citron vert
• ¼ cup reduced-sodium soy sauce = 4 cuillères à soupe de sauce soja (allégée en sodium)
• 1 tablespoon honey = 1 cuillère à soupe de miel
• 1 tablespoon water = 1 cuillère à soupe d'eau
• pinch cayenne pepper = une pincée de piment de cayenne

Place all ingredients, except fish, in a ziplock bag. Squish to combine.

Add fish, seal and refrigerate for at least 4 hours.

Remove from fridge and let sit on the countertop for 15 minutes. Reserve marinade.

Preheat grill or heat a grilling pan on the stove, cook fish for a couple minutes on each side. Just before serving, brush a little more marinade on top of each fillet. Enjoy!