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Grilled Tilapia

Also known as Grilled Tilapia (Nigerian Style)

Grilled Tilapia Nigerian Style is one of the most popular ways to eat fresh fish across Nigeria — whole tilapia fish stuffed with a bold Nigerian spice and pepper mixture, marinated and then grilled over charcoal until the skin is beautifully charred and crispy while the flesh inside remains moist and flavourful. Unlike the simple grilled fish found elsewhere, Nigerian Grilled Tilapia is aggressively seasoned — both the marinade that covers the outside and the stuffing inside

Grilled Tilapia, Nigerian cooking

Ingredients

  • 2 big fresh tilapia fish, cleaned and scaled
  • Lemon juice and salt for cleaning FOR THE MARINADE AND STUFFING:
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground Cameroon pepper
  • 2 Atarodo (hot chilli peppers), blended
  • 1 medium onion, sliced thin
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 big tablespoons of vegetable oil FOR THE PEPPER SAUCE (for serving):
  • 3 big ripe tomatoes, blended
  • 2 Tatashe, blended
  • 3 Atarodo, blended
  • 3 cooking spoons of vegetable oil
  • 2 handfuls of ground crayfish
  • 2 seasoning cubes
  • Salt to taste

Method

  1. 01

    Cleaning the Fish. Scale the tilapia completely — run a knife against the grain of the scales until all scales are removed. Gut the fish, removing all internal organs. Rinse thoroughly inside and out. Rub with lemon juice and salt, then rinse again. Make 3 to 4 deep diagonal slashes on each side of the fish — these cuts allow the marinade to penetrate deeply and the heat to cook the fish evenly.

  2. 02

    Preparing the Marinade. Combine curry, thyme, garlic powder, Cameroon pepper, blended Atarodo, crushed seasoning cubes, salt and vegetable oil into a thick paste. Mix well.

  3. 03

    Marinating and Stuffing. Rub the marinade paste all over the fish — both sides and inside the slashes. Pack the remaining marinade and the sliced onion inside the belly cavity of the fish. The stuffing of spiced onion inside the cavity perfumes the fish from the inside as it cooks. Allow to marinate for at least 30 minutes, ideally 2 hours in the refrigerator.

  4. 04

    Grilling. Place the marinated fish directly on a well-oiled charcoal grill or gas grill over medium-high heat. Grill for 8 to 10 minutes per side without moving — allow the fish to naturally release from the grill before attempting to turn it. The skin should be beautifully charred with dark grill marks. The fish is done when the flesh flakes easily when tested with a fork at the thickest part.

  5. 05

    Making the Pepper Sauce. While the fish grills, fry the blended tomatoes, Tatashe and Atarodo in oil for 20 minutes until deeply cooked. Add crayfish and seasoning. Serve hot alongside the grilled fish.

  6. 06

    Serving. Place the grilled tilapia on a platter. Spoon the hot pepper sauce generously over and around the fish. Serve immediately.

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