Nothing is as good as an inexpensive yet delicious and juicy Grilled Tilapia set on the table. This easy and quick oven grilled tilapia is super tasty, savory and filled with an enticing flavor.
Tilapia has a mild flavor and farm raised, can be found in the wild in Africa. When grilled, it turns out white and flaky which is just perfect for any side.
- Inexpensive compared to other fish in the market.
- High in omega-3 acids
- Low in fat and saturated fat.
In Africa. Tilapia is highly consumed because, it is affordable and it’s versatile. It can be grilled, broiled, cooked in sauces and soups, pan grilled, baked and many more. If you are scared of fish bones, you can go for Tilapia Fillets. When tilapia is perfectly cooked, it becomes flaky making the bones to easily pull out.
How to Gut and Scale Tilapia:
If you can’t handle this process, tell your fish monger to gut and scale for you. Can be done using a knife or a fish scale peeler. Take out guts and gills, then wash perfectly with some lemon if needed. Then, pat dry to get rid of any water or moisture.
This recipe is less complicated because, you just need to combine the dry ingredients which you probably have at home in a bowl with oil and perfectly season or marinade the fish with. You can let it marinade or grill right away, but the longer it marinates, the better.
How to prevent the fish from Sticking:
Always create a barrier between fish and surface of pan. Most often, I will highly recommend a grilling pan which has a rack. You can use veggies and lemon slices to suspend fish.
What to Serve with Grilled Tilapia?
If you like Grilled Tilapia, then check out these other recipes:
- Baked tilapia fillets
- Baked Mackerel
- Grilled red snapper
- Baked basa fillets
- Roasted whole fish
- One pan salmon and Veggies
- Oven Broiling pan with rack Baking sheet with rack
- 1 Tilapia Scaled and Gutted
- ¼ Cup Oil
- 1 tsp Italian Seasoning or any mixed herbs
- 1 tsp Onion powder
- ½ tsp Blackpepper
- 1 tsp Paprika
- 1 tsp Coriander seeds or cumin ground
- 1 tsp Salt
- 1 tsp Chilli flakes optional
- 2 tsp Seasoning powder or Bouillon
- ¼ tsp Cloves
- ½ tbsp Ginger Garlic Paste
- In a small bowl, mix all the ingredients till well combined.
- Pat dry and score the fish. Making deep slant cuts on both sides.
- Now coat all the fish with the marinade making sure it gets deep into the cuts and inside the belly of the fish. Save some of the marinade for basting.
- Cover and let it marinate for 1 hour or more.
- About 10 minutes before marinating time is over, preheat Oven to 400°F. Line baking sheet with parchment paper or foil and place the rack on. If no baking sheet with rack, see notes above.
- Place fish on the rack and transfer to the oven in the middle rack.
- Broil or grill at 400°F 10 minutes each side.
- In the bowl with the remaining marinade, add 2 tbsp of oil.
- After 10 minutes, take the fish out and baste with the remaining marinade before flipping. Then baste the flipped side again with marinade before grilling.
- Put the fish into the oven again and let it broil or grill for another 10 minutes.
- Take fish out from the oven. Using a serving spoon, remove fish from rack and place in a plate to serve.
- Serve with side or dip of choice.