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!
As 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.
Compliments of It’s a Keeper
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.
Sign up to get It’s a Keeper recipes and content delivered right to your in-box as soon as it’s published:
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
Don't miss a single recipe!
Get free email updates.
Find It’s a Keeper on:
Search for recipes by category: