Simple but delicious, spicy tilapia fish prepared on the grill is on the menu today. The fish is spicy, but can be prepared at will. All you have to do is reduce the amount of pepper you plan to use, even if you force a smaller fish to adjust the ingredients and vice versa.

This spicy, grilled tilapia fish was served with stew and plantains. I didn’t take a picture for the stew, but I added the recipe after the fish. You can serve a stew with rice, fish, plantains and much more. If you would like to try another fish recipe, I have put together a number of recipes below.  I hope you will try the recipe I shared today and enjoy it as much as I do.

You might want to try it;

Grilled Fish Sue Spice on the grill

cooked tilapia

Grilled shrimps

How do we toast plantations?

Catfish and chili soup

Plantain bricks

  • For the fish
  • 1
    Large tilapia
    (scaled, gutted and plucked)
  • 2
    tablespoons
    Red pepper flakes
    (Seasoning)
  • 2
    teaspoons
    Curry powder
  • 1
    Coffee spoon
    Dried thyme
  • 1
    Coffee spoon
    White pepper
  • 1
    tablespoons
    olive oil
    (or optional)
  • 2
    teaspoons
    Garlic powder
  • 1
    Coffee spoon
    Ginger
    (minced meat)
  • 1
    Coffee spoon
    Cayenne pepper
  • 1
    Coffee spoon
    Smoking backrest
  • Dressing powder/cubes
  • Salt tastes like
  • Sauce
  • 3
    Bulgarian pepper (any colour of your choice) I used the colour red.
  • 1
    Habanero/Rodo
  • 2
    Cloves
    Garlic (ground meat)
  • 1
    Small onion
    (chopped)
  • 1

    Dried thyme and curry powder (apiece)

  • ½ Glass of olive oil (or your choice)
  • Dressing powder
  • Salt tastes like
  1. Preheat the oven to 400 degrees Fahrenheit and place gauze on a baking tray or parchment line.
  2. Remove the scales and intestines from the fish, rinse well and dry with paper towels.
  3. Mix all ingredients according to the fish recipe and divide them inside and outside the fish. If you work with smaller fish, adjust the ingredients.
  4. Marinate for at least 30 minutes or one night. I’m marinating all night.
  5. If you let the fish marinate at night, let the fish get back to room temperature before it is cooked. Put the fish in the pan and cook it in the preheated oven for about 15 minutes, turn it over and cook it for about 12-15 minutes until it is fully cooked.
  6. I didn’t photograph the stew that was served with the fish, but the recipe I used was there in case you needed it.
  7. Peel the peppers for the stew and mix them approximately with half the onion.
  8. Heat the oil in a saucepan and spread the remaining onions (diced) with garlic, thyme and curry for a few seconds.
  9. Add the pepper mixture and fry until they are smaller. Season with powder and salt and keep baking until the oil floats. Check the spices and adjust them if necessary.
  10. Serve and enjoy!

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