Transform simple tilapia into an incredible spicy grilled fish that’s bursting with flavour! This healthy, protein-rich recipe delivers restaurant-quality results with aromatic spices and a perfectly crispy exterior. Ready in just 40 minutes for a nutritious, satisfying meal.

Why This Grilled Tilapia?

The secret lies in the spice marinade and proper preparation technique. Scoring the fish allows deep flavour penetration, whilst the lemon-salt soak removes any muddy taste, leaving you with perfectly seasoned, flaky fish with a beautiful spiced crust.

Ingredients

For the Fish:

• 1 whole tilapia fish (500-700g), cleaned
• 1 lemon, juiced
• 1 tablespoon salt (for soaking)
• 2 tablespoons olive or vegetable oil

Spicy Marinade:

• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon all-purpose seasoning
• 1 teaspoon dried basil
• ½ teaspoon ginger powder (optional)
• 1 Knorr chicken cube, crushed
• ¼ onion + 1 scotch bonnet pepper, roughly blended

Quick Method

Step 1: Prep the Fish (20 minutes)

1. Clean thoroughly: Descale and gut tilapia, rinse well
2. Lemon salt soak: Soak fish in cold water with salt and lemon juice for 15-20 minutes
3. Drain and dry: Remove from water and pat completely dry

Step 2: Create the Marinade (5 minutes)

1. Mix dry spices: Combine black pepper, garlic powder, paprika, all-purpose seasoning, dried basil, and ginger
2. Add wet ingredients: Stir in crushed stock cube, blended onion-pepper mixture, and oil
3. Create paste: Mix until you have a thick, spreadable marinade

Step 3: Marinate and Prep (65 minutes)

1. Score the fish: Make 2 diagonal cuts on both sides of the fish
2. Apply marinade: Using a brush, coat fish thoroughly inside and out, getting marinade into cuts
3. Rest: Marinate for at least 1 hour for maximum flavour penetration
4. Preheat oven: Set to 180°C during final 10 minutes of marinating

Step 4: Grill to Perfection (30-40 minutes)

1. Position on rack: Place marinated fish on oven rack with tray underneath
2. First side: Grill for 15-20 minutes until skin is crispy
3. Flip carefully: Turn fish over using spatulas
4. Finish cooking: Grill another 15-20 minutes until flesh flakes easily
5. Rest and serve: Let cool for 5 minutes before serving

Pro Tips for Perfect Results

Proper scoring: Deep diagonal cuts allow marinade to penetrate the flesh Don’t skip the soak: Lemon-salt water removes any muddy flavours Marinating time matters: Minimum 1 hour, longer for deeper flavour Check doneness: Fish should flake easily and reach 63°C internal temperature

Serving Suggestions

Traditional pairings: Jollof rice, fried plantains, pepper sauce Healthy options: Steamed vegetables, quinoa, fresh salad West African style: With spicy tomato sauce and boiled yam Modern twist: Grilled vegetables and coconut rice

Nutritional Benefits

This healthy fish provides:

• High-quality protein for muscle building
• Omega-3 fatty acids for heart health
• Low calories perfect for weight management
• Essential vitamins including B12 and selenium

Storage and Reheating

Best fresh: Consume immediately for optimal texture Refrigerate: Store covered for up to 2 days Reheating: Warm gently in 160°C oven for 10 minutes Meal prep: Flake cooled fish for salads or rice bowls

Customisation Options

Spice level: Adjust scotch bonnet quantity to taste Herb variations: Try fresh thyme, rosemary, or coriander Different fish: Works brilliantly with sea bass, snapper, or mackerel Marinade boost: Add honey for caramelisation or lime for extra tang

Common Mistakes to Avoid

Underseasoning: Don’t be shy with the spice mixture Rushing marinade time: Flavour develops during the hour rest Overcooking: Fish continues cooking after removal from oven Skipping the soak: This step is crucial for clean-tasting fish

Prep Time: 25 minutes | Marinating: 1 hour | Cook Time: 35 minutes | Serves: 2-3 people | Difficulty: Easy