How To Prepare a Grilled Tilapia Fish


Grilled tilapia fish is a dish made by grilling tilapia, a type of freshwater fish, over an open flame. The fish is typically marinated or seasoned with spices before it’s grilled, and it’s often served with a sauce or salsa on the side. Grilled tilapia fish is a popular dish in many parts of the world, including Nigeria. It’s often enjoyed as a main course, and it’s known for its light and flaky texture.

Fish dishes are enjoyable to make since they allow you to experiment with your preferred herbs, spices, and seasonings without worrying about making a mistake. Even so, you should aim for a moderately seasoned fish; avoid over-seasoning to preserve the fish’s naturally excellent flavor.
Tilapia is my favorite fish to cook. It has a large working surface area and is level. Because of its reasonable toughness, the skin guarantees that the fish will cook fast without crumbling apart on you. In the event that you use skinned tilapia, the tale is altered. Any other fish will do.

Ingredients You Need to Make Grilled Tilapia

The fish itself in this case, tilapia is the primary component. Use whatever herbs, spices, or flavoring that you choose.
I chose parsley as an example, but you could also use rosemary, basil, Nigerian curry leaves, or Nigerian fragrance leaves. Use onions in place of garlic if you don’t like it, and so on. If Ogiri appeals to you, you may even incorporate it into your marinade.

Main Ingredients

  • Two standard tilapia fish

Regarding the marinade

These are my favorite herbs and spices to use with fish. If you like the combination, you can try these and let me know.

  • Four little stock cubes
  • Garlic cloves, ten
  • ½ teaspoon of black pepper and two teaspoons of vegetable oil
  • One habanero chili
  • 10 leaves of parsley
  • Salt (as desired)


  • Two really delicious oranges
  • One large onion.
  • BBQ sauce

Before grilling the fish,

Get the ingredients ready.

  1. Chop the parsley and peel the garlic cloves.
  2. Using a mortar and pestle or any other culinary equipment that helps you crush or combine items without adding water, pound the garlic cloves, habanero pepper, and parsley.
  3. Crush the cubes of stock.
  4. Segment the oranges with a knife. Eighteen slices from two oranges.
  5. Slice the onion very thinly.
  6. Gently open the opercle (gill cover) and remove everything from within the fish to remove the scales and guts. To remove them, do not cut up the fish’s side. Instead of having an empty side that can’t contain anything, you will have a pocket to store the filling. I ask the fishmongers where I reside to do this for me.
  7. After that, give the fish a thorough washing in fresh water and leave it aside.

Get the marinade ready.

  1. Fill a dish with the vegetable oil.
  2. Add the habanero pepper, parsley, and crushed garlic. Add the salt, black pepper, and crushed stock cubes. Stir well and reserve.

Refrigerate and marinate

  1. With a kitchen paper towel, remove any remaining water from the fish.
  2. Cut the fish in deep slants on both of its flat surfaces. Usually, I cut till the bone is touched by my knife.
  3. Place around three orange wedges within the gill opening.
  4. Making sure to get as much marinade into the slices as you can, scoop the marinade into the ones created in step 2. Add some to the pockets of gills as well.
  5. Place the fish on a sufficiently large piece of aluminum foil.
  6. Squeeze some of the orange juice from the wedges onto the fish, then top it with the remaining wedges and the onion slices. Keep in mind to save some of the ingredients for the second fish if you are cooking more than one.
  7. Lay a second piece of aluminum foil over the fish and create an envelope shape by folding the two pieces together.
    To marinate, put the envelope(s) in the refrigerator for approximately one hour.

Grill and Enjoy!

  1. After an hour, preheat your oven for ten minutes at 200°C / 400°F.
  2. Bake the fish envelope for 20 minutes after placing it on the oven rack.
  3. Take off the upper foil sheets and coat the fish with the barbecue sauce.
  4. Grill for ten minutes after putting the oven on grill (broil) mode.
  5. If you plan to serve the fish with fruit skewers, preheat and briefly sear them in the oven.

That is all! Serve with fruit skewers, any Nigerian rice dish, or just a cold beverage.

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