Grill Tilapia (African Style) — Easy whole grilled Tilapia smothered in spices and herbs with an African spicy hot sauce for dipping.
If you’ve never grown up seeing, touching and eating whole fish, it can be an uncanny experience to have your dinner staring back at you. I remember bringing whole tilapia to a predominantly American potluck and no one would as much as look at it. My son thinks it ‘s creepy and that the fish would bite him.
However, you should have seen him swallowing the fish when it was cooked- no kidding! He did not chew it. What happen to the creepy fish? I guess it was too good to pass up on.
Ok, so when the attendees are mostly Africans, Asians or Caribbean it is a different story. Everyone just digs in- usually the fish is the first to go. I guess it is a cultural thing. In Africa, we never let anything go to waste. Some people love to lick, nibble, chew and completely eat the bones. The eyes staring back at you don’t scare anyone. In some households, you dare not get rid of the head or else you would be in seriously trouble. This was the case in my home.
In Africa, specifically West African, countries like Nigeria, Cameroon, Senegal, Ivory coast, Ghana you can find an array of grills in every street corner with women or even men selling some sort of grill fish. It is the quintessential nighttime or some would say after work meal for bachelors, students or even families.
Making grill fish at home is quite easy, there are countless variations each with it’s own unique taste. To be honest, I seldom make it the same. I usually go with the spices I have on hand but there are a few must have like garlic, black pepper, some fresh herbs (basil- my favorite, parsley, celery or thyme)
Here is the deal when grilling fish it is easier to grill when you use a grill fish basket – makes a difference (easy flipping).
I included grill ripe plantains they go great with grill fish. It is customary to serve grill fish with some sort of spicy sauce. Use this one here or your favorite sauce spicy hot sauce.
Watch How to Make It
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Grill Tilapia (African Style)
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Ingredients
- white fish (Sea bass red snapper, or tilapia
- 1-2 lemons
- Salt and freshly ground black pepper
- 2 teaspoon whole white pepper
- 2 teaspoon whole black pepper
- 1-2 African Nutmeg ehuru
- 7-10 garlic cloves
- 2 teaspoons anise seeds
- ½ inch ginger
- 1 teaspoon paprika
- 2 tablespoon chicken bouillon powder or cubes
- 1 piece 1/2 inch fresh ginger, peeled and thinly sliced
- 1/2 cup coarsely chopped basil parsley
- ¼ cup onions or ¼ medium onion
Instructions
- Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside
- Using a coffee grinder – grind all the dry spices – anise seeds, African nutmeg, white pepper and black pepper. Add to a bowl.
- Chop parsley, onion, basil, garlic, ginger, bouillon cubes and place in a food processor or blender. Blend/ pulse adding oil/water as needed until the ingredients are finely pureed. Add to the bowl of dry spices. Add paprika and more oil if need be . Mix thoroughly until all the spices come together
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours
- Preheat to high heat.
- When you are ready to grill, Wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side
- Reduce to medium high, then cover the grill if you have a gas grill
- If you are using a small bbq grill, leave the fish on the open grill or hot charcoal.
- Baste with fish spice
- Let the fish cook for a total of 4-5 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear.
- Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check.
- Serve with pepper sauce and these grilled plantains.
Grilled Plantain
- Peel plantains
- Slice in the middle then cut in halve. Season with salt and brush with spice mix
- Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily. Enjoy!
Tips & Notes:
- When grilling fish it is easier to grill when you use a grill fish basket – makes a difference (easy flipping).
Nutrition Information:
Sofia says
I’m so excited to try this it looks great! I just have a question, what do the italics mean in the recipe? I.e do I use basil or parsley? Also would you say it’s okay to use pre ground spices if I don’t have a coffee grinder?
Imma says
You can use basil and parsley, or either one, depending on what you have on hand. And yes, you can use already ground spices, no problem.
eddie pugh says
Man this is great starting my firs6 fat free diet this will help
Imma says
Thank you:)
Maddie says
Hi! This looks amazing! I have a quick question. If I don’t have a grill, can I use the cooking instructions from this other recipe of yours? (https://www.africanbites.com/whole-baked-seabass/?#wprm-recipe-container-568028)
I think it said to bake in a roasting pan at 450 for 15-20 mins. Would that work or do you suggest a diff temp/amount of time?
Thanks so much!!
imma africanbites says
Hi, Maddie. Yes, you can use the same roasting instructions for the Whole Baked Sea Bass. Please do let me know how it turned out for you.
Khadija says
Cooked two tilapias for lunch and they were DELICIOUS! Almost better than the African restaurants where I had to order grilled fish from all the time.
A few adjustments:
1. I oven roasted them on broil and they were just as good. 10 to 15 minutes each side depending on size of fish and how hot your oven is. Watch closely.
2. I didn’t rub salt and pepper on fish. Instead, just threw all ingredients in the blender. Did rub lemon juice all over though to get rid of the fishiness.
3. Added a few jalapeno in the marinate for some heat.
4. Added a few spoons of brown sugar and used oil instead of water to make the marinate runny.
Marinating the fish is very critical! The result came out very tasty. No need to visit African restaurants anymore! Thanks so much for the recipe
ImmaculateBites says
So glad you liked it!!! Hope I get to try your version!
Bridgette says
Years ago, I was served a delicious grilled fish meal at a Cameroonian party in Los Angeles and have been trying to find the recipe since 1999. I have tried and tasted many since then, but it exactly that flavor I was on a quest for. That is until today! Thank very much the recipe came out well and the instructions were very easy to follow. Excellent Flavor!! Thank you!
Immaculate Bites says
Aww thank you for sharing, Bridgette! 🙂
Bridgette R Johnson says
Years ago, I was served a delicious grilled fish meal at a Cameroonian party in Los Angeles and have been trying to find the recipe since 199. I have tried and tasted many since then, but it exactly that flavor I was on a quest for. That is until today! Thank very much the recipe came out well and the instructions were very easy to follow. Excellent Flavor!! Thank you!
St Ella says
Hi Imma I love this recipe and this summer this is the only way I’m enjoying my fish meals. Can one freeze the fish with the marinade for days? My problem is always doing all this a day before.
ImmaculateBites says
It can last in the fridge for up to 48 hours.
Trusty says
I was so nervous but I had to try it. I followed the directions and I now will never but it again. Now I’m going to keep making it EXACTLY like you said. You deserve a cash tip for this. You have saved me so much money.
A million THANKS!!!!
ImmaculateBites says
Woohoo!!! Now, this made me really happy! :). Please use the cash tip to make more of this recipe !! I am so thrilled this was a hit with you, Trusty. Thank you for the feedback.
Mary says
Hi Imma,
Wanted to try this recipe. I noted that you said white fish and mentioned sea bass and I wanted to know if I could try this on Halibut? Can’t wait to try it if you say it’s good for that fish also.
imma africanbites says
Hi, Mary. I haven’t personally tried this yet with halibut, but I don’t see why it won’t work. Please do let me know how it turns out for you.
Bisso name bisso says
Hello! A .million thanks for this initiative i
love it but , don’t know what anise seeds are.
imma africanbites says
Hi! Thanks for stopping by. Anise seeds are those tiny grainy seeds pictured on the left, right next to the garlic cloves. Here’s a good read, too, about anise seeds. Hope this helps. >>> https://www.thespruceeats.com/what-is-anise-995562
Monique Ndagha says
I will be oven baking Tilapia for a party this weekend. Do you suggest I use this recipe or this one: https://www.africanbites.com/whole-baked-seabass/?
I want the fish to be well seasoned and not break apart (which usually happens when I make fish)
Can I use a grill basket in the oven? Also, do you ever use njangsa to make the pepe or spices for the fish?
ImmaculateBites says
So sorry I missed this comment. Both recipes would work. And for the pepper sauce , I use the fish spices and sometimes add Njansa, about 1-2 – it can be overpowering !
In order to prevent your fish from falling apart use foil paper to line baking sheet or tray, then generously oil the pan(I use cooking spray). And you don’t have to flip over the fish when baking . This works for me all the time .
nancy says
at what temperature should the fish be baked in the oven and how long please.
ImmaculateBites says
Hello Nancy,
At about 375 Degrees F , cook for about 45 minutes, more or less ,depending on the size of fish, or until fish is cooked through.