Growing up in Africa, I was exposed to all kind of fish. From tilapia, cat fish, red sniper, mackerel to name a few. Today I will be showing you a simple and very easy way to grill tilapia. The trick is the seasoning. I personally prefer to season it overnight. I will be serving the grilled tilapia fish with shrimp skewers and boiled plantain. When it comes to shrimp, buy fresh ones rather than frozen, they have more flavor. For the plantains, buy yellow ones as they are sweeter than the green ones.
- 4-5 small/medium tilapia (you can also use any white fish of your choice)
- 1-2 lbs of shrimp (deveined and cleaned)
- 1/2 cup chopped parsley
- 1/2 teaspoons of nutmeg
- +/- 8 gloves of garlic (crushed)
- 1 cube of fish bouillon or 2 tablespoons of fish seasoning
- 1 piece of freshly grated ginger
- Salt and pepper to taste
- Juice from 1 lemon
- 3 tbsp of olive oil
- 4 slightly ripe plantains (yellow)
- Clean the fish and make 3 to 4 (depending on the size of the fish) diagonal cuts in each side of the fish until you reached the bone.
- In the small bowl, mix all the seasoning ingredients. It should look a marinate.
- Pour the marinade over the fish. Make sure to brush the marinate inside the cuts as well as inside the fish.
- Let it marinate in the fridge for at least 3 hours or overnight.
- Preheat the grill to high heat. Once hot, lay the fish on the grill and cook for about 3-5 minute on each side.
- Lower the heat to medium and let it cook for another 5 minutes on each side. Depending on the thickness of the fish you might let it cook a bit longer until the fish is fully cooked and the juices run clear.
For the shrimp
- Season with salt, pepper and garlic or you can also use some of the fish marinate made for the tilapia.
- Once marinated, thread the shrimp onto the skewers and grill on medium for 2-3 minutes on each side or until the shrimp turn pink or opaque in color.
- I would recommend using a fish basket for the tilapia, easier to flip over.
- While the fish is cooking, cut the plantains in halves with skin on and put them in a pot.
- Add water in the pot just above the plantains.
- Boil the plantains on medium – high heat for about 10 min (frequently checking with a fork for doneness) until they are soft and cooked.
- Do not overcook the plantains, they will get mushy. Once ready, drain the water and let them cool before removing their skin.
- This dish can also be served with rice, couscous or any side of your choice.
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This recipe is in association with Nathalie | The Coquette Diaries.