A lot of the Tilapia species originates from the African continent, where wild Tilapia is found in many lakes and rivers. Tilapia is a common food fish in Africa and is called Ngege in several of the local languages. Tilapia farming in ponds has been performed in Egypt and Israel since prehistorically times. Grilled Tilapia prepared directly over a charcoal fire is still very common in most parts of Africa. If you want to prepare grilled Tilapia, a charcoal grill is always the best choice. If you have no charcoal grill, you can use the oven broiler to make grilled Tilapia.
Grilled Tilapia ingredients:
1 sweet green pepper or bell pepper
Red pepper flakes and/or cayenne pepper
1 cup of vegetable oil
1 tablespoon of vinegar
1 whole Tilapia fish for each person
(You can also use cleaned Tilapia or Tilapia fillets that weigh 1-2 pounds.)
Grilled Tilapia directions:
- Squeeze the lemon into lemon juice.
- Chop the onion into fine pieces.
- Chop the sweet green pepper or bell pepper into fine pieces.
- Put lemon juice, onion, sweet green pepper or bell pepper, red pepper flakes and/or cayenne pepper, salt, vegetable oil and vinegar in a glass bowl. Stir carefully until all the ingredients have become well mixed with each other.
- Cut 3 slits across each whole Tilapia fish on both sides.
- Rub the mix onto the Tilapia fishes and make sure a lot of mix enters the Tilapia via the slits. If you have time, you can put the Tilapia into the glass bawl and allow it to marinate, 30-60 minutes is usually enough. (If you use cleaned Tilapia or Tilapia fillets you give them the same treatment as you would give whole fish, but you don’t have to cut slits in Tilapia fillets.)
- Grill the Tilapia over a charcoal fire or broil it in the oven.
- The Tilapia needs to be turned over one or two times during the grilling.