This grilled fish recipe delivers a flavorful and aromatic dish perfect for a light yet satisfying meal. Marinated with a blend of fresh herbs, peppers, and spices, the fish is grilled to perfection and topped with a vibrant sauce made from tomatoes, bell peppers, and aromatic spices. Quick to prepare...
Ingredients
For the Fish
- 4Tilapia fish fillets
- 1bundleParsley
- 1Green pepper
- 1Onion
- 1/2Scotch bonnet pepper
- 1tspRed chili
- 1tspCurry powder
- 1tspSazon spice mix
- 1cube Seasoning cube
- 1Salt
- 1tspGinger powder
- 1tspGarlic powder
- 1tspMixed spice
- 1tspFish spice
- 2sprigsThyme
- 2tbspOil
- 1Lime
- 1tspPaprika
For the Fish Sauce
- 1Onions
- 2tbspOil
- 2Tomatoes
- 1Blended scotch bonnet and red chili
- 1Curry powder
- 1cube Seasoning cube
- 1/2tspBlack pepper
- 1Bell peppers (green, red, and yellow)
- 1bundleFresh parsley
Nutrition (per serving)
Calories
60.8kcal (3.04%)
Protein
0.5g (0.92%)
Carbs
2.4g (0.85%)
Sugars
0.2g (0.38%)
Healthy Fat
5.7g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
How to make Grilled Fish
Marinating the Fish
Blend parsley, green pepper, onions, scotch bonnet, and red chili into a smooth paste.
Add all the spices listed for the fish and oil to the blended mixture. Mix until well combined.
Wash the fish fillets thoroughly and pat them dry with a paper towel.
Rub the marinade generously on both sides of the fish fillets, ensuring they are fully coated.
Cover the marinated fish with foil and refrigerate for at least 2 hours to allow the flavors to infuse.
Grilling the Fish
Remove the fish from the refrigerator and squeeze some lime juice over it.
Rub a small amount of oil, paprika, and seasoning cube mixture on the fish fillets.
Preheat the grill to medium heat.
Grill the fish for about 10 minutes on each side, or until cooked through and slightly charred.
Preparing the Sauce
In a pan, heat the oil over medium heat. Add the onions and sauté until translucent.
Add the blended chili and scotch bonnet mixture to the pan and cook for a few minutes.
Add the tomatoes, curry powder, and seasoning cube. Cook until the tomatoes soften and the sauce thickens slightly.
Add the bell peppers to the sauce and cook for another 5 minutes.
Stir in the fresh parsley and sauté for 2 minutes. Turn off the heat.
Serving
Pour the prepared sauce over the grilled fish fillets.
Serve immediately and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
60.8kcal (3.04%)
Protein
0.5g (0.92%)
Carbs
2.4g (0.85%)
Sugars
0.2g (0.38%)
Healthy Fat
5.7g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a spicier sauce, add more scotch bonnet pepper or red chili to the blended mixture.
Marinating the fish for a longer period will enhance the flavor even more.
Ensure the grill is hot before placing the fish to prevent sticking.
You can use any type of firm white fish for this recipe, such as cod or haddock.
Adjust the cooking time on the grill based on the thickness of the fish fillets.
FAQS
Can I use a different type of fish?
Yes, you can use other types of firm white fish like cod, haddock, or snapper as a substitute for tilapia.
How long should I marinate the fish?
Marinating the fish for at least 2 hours is recommended, but you can marinate it for longer, even overnight, for a more intense flavor.
Can I bake the fish instead of grilling?
Yes, you can bake the fish at 375°F (190°C) for about 15-20 minutes, or until it's cooked through.
What can I serve with this grilled fish?
This grilled fish pairs well with rice, roasted vegetables, salads, or couscous.
How do I store leftover grilled fish?
Store leftover grilled fish in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
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Maryam Auwal
(@meerahscuisine)
A Foodie and Med Student Recipe Blogger Creating and sharing new recipes. A Foodie and Med Student Recipe Blogger Creating and sharing new recipes....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia