Day 64: Ginger and Cilantro Baked Tilapia

I haven't done a recipe review in a few days, and I don't feel like being creative with any new projects today, so I'm hitting my Tried and Reviewed board for some inspiration.  

I made this fish a few weeks ago.  I've never cooked with ginger before this year, and I'm surprised at how little an amount will add such strong flavors and aromatics to a dish! We like tilapia because it's a cheap fish that's not too "fishy" tasting and there are more and more recipes popping up out there for it.  So when I saw this pin for ginger and cilantro (another recently acquired taste for me) baked tilapia, I'd gave it a try.  

Of course, per usual, I had to make some substitutions.  I don't cook with wine, so I used some vegetable broth instead.  I also eliminated the jalapeno pepper and used olive oil because I didn't have sesame oil.  I really intend to get the sesame oil, though.  It has a distinct "Asian" flavor that I really like.  For some reason, my fillets did not cook through, even though I let them cook longer than the recipe stated.  I didn't really like the strong flavors of this dish.  They were a bit overpowering for me.  But I think that is really  just an opinion based on taste alone.  Perhaps if I'd had the sesame oil to balance some of the seasoning I would have liked it better.  It was also a pain to have to toss it in a pan to finish cooking it before I could eat.  I may give this one another shot, but it doesn't go down as a favorite in my book.