Oven-grilled tilapia
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
A delicious, West African dish that is sure to please.
Ingredients
Fish & vegetables
- 3 or 4 tilapia fillets
- 3 bell peppers, varied colors
- Additional vegetables, like asparagus or onion (optional)
Marinade
- 2 1/2 c. oil (olive and/or avocado)
- 5 shallots, halved
- 9 cloves garlic, crushed
- 3″ ginger, sliced in disks
- 5 red chili pepper, green tops removed
- 1 habanero, green top removed
- 1 bunch green onions, chopped
- 1-2 tsp. salt (to taste)
- 1 Tbsp. bullion
- 1 tsp. black pepper
Instructions
Marinade
- Prepare all ingredients. Heat oil over medium (4). Add everything besides salt and spices, and let simmer 22-25 minutes. Let cool ~20 minutes.
- Once cooled, remove all vegetable pieces and blend with ~1/2 the oil. Save the rest of the oil for another use.
- Add salt and spices to blended vegetables. Adjust to taste.
Fish
- Make sure fish is thawed, scaled, gutted, and rinsed well. Cut off bottom of the mouth, if desired.
- Make 3 deep, diagonal incisions on both sides. Rub in all the marinade, including on the inside cavity and incisions. Let marinate up to 1 hour at room temperature, or up to 24 hours in the fridge.
- Once finished marinating, largely chop the bell peppers and any additional vegetables, and place on aluminum-lined baking sheet. Place fish on a baking rack, and put that on top of the vegetables.
- Broil on high for 15 minutes. Flip fish, then broil for another 12-15 minutes.
- Remove fish and baking rack, and place baking sheet with vegetables back in the oven. Broil another ~5 minutes, or until vegetables are cooked and have some color.
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