Simple yet delicious spicy grilled tilapia fish is on the menu today. The fish is spicy but it can be prepared to suit your preference. Just reduce the pepper you’re going to use, also if you’re making a smaller fish adjust the ingredients and vice versa.
This spicy grilled tilapia fish was served with stew and plantains. I didn’t take pictures for stew but I included the recipe after the fish recipe. You can serve the stew with rice, fish, plantains, and many more. I’ll link some recipes below if you’d love to try another fish recipes. I hope you’ll try the recipe I shared today and enjoy it as much I did.
You might want to try;
- For fish
- 1 big tilapia fish (scaled, gutted, and scored)
- 2 Tablespoons Red pepper flakes (adjust to your preference)
- 2 Teaspoons Curry powder
- 1 Teaspoon Dried Thyme
- 1 Teaspoon White pepper
- 1 Tablespoon olive oil (or your choice)
- 2 Teaspoons garlic powder
- 1 Teaspoon ginger (minced)
- 1 Teaspoon cayenne pepper
- 1 Teaspoon smoked paprika
- Seasoning powder/cubes
- Salt to taste
- 3 Bell peppers (any color of your choice) I used red
- 1 Habanero/rodo
- 2 Cloves garlic (minced)
- 1 Small onion (chopped)
- 1 1Teaspoon dried thyme and curry powder (each)
- ½ cup olive oil (or your choice)
- Seasoning powder
- Salt to taste
Preheat the oven to 400 degrees F and place a wire rack over a baking sheet or line with parchments.
Remove the scale and intestines from the fish, rinse thoroughly then pat dry with paper towels.
Mix all the ingredients under the fish recipe and spread over the fish in and out. If you're working with a smaller fish please adjust the ingredients.
Marinate for at least 30 minutes or overnight. I marinated overnight.
If you marinated overnight allow the fish to come to room temperature before cooking. Place the fish on the baking pan and cook in the preheated oven for about 15 minutes, flip and cook for about 12-15 minutes until the fish is fully cooked.
I didn't take pictures of the stew served with the fish but the recipe I used was included if you need it.
For the stew, clean the pepper and roughly blend with half of the onion.
Heat oil in a saucepan/pot then sauté the remaining onion (diced) along with the minced garlic, thyme, and curry for a couple of seconds.
Add the pepper mixture and fry until it reduces. Season with seasoning powder and salt and continue to fry until oil floats. Check the seasonings and readjust if necessary.
Serve and enjoy!
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