Grilled Tilapia with Lemon, Garlic and Ginger
Overview
Whole tilapia scored, marinated in an oil-based spice mixture, oven-grilled, then coated in a fresh green pepper base and returned to the heat. The two-stage seasoning is what makes it, and it is a West African approach rather than a simple marinade. The first stage is a dry-spice oil: vegetable oil with fish seasoning, white and black pepper, ginger, garlic, onion powder and lemon juice, worked into the cuts. The second is a green pepper base built in a food processor from green and red scotch bonnets, bell peppers, spinach, dill, coriander, ginger, garlic and onion, fried briefly in oil and then smeared over the part-cooked fish. That green base is the interesting part. Blending leafy greens and fresh herbs into a pepper sauce is characteristic of Ghanaian and wider West African fish cookery, and it gives colour and a fresh, sharp finish that a marinade applied only at the start cannot. The scoring is not decorative either: two or three cuts on each side let both stages of seasoning reach the flesh rather than sitting on the skin. Tilapia is native to African fresh waters and is the fish most associated with Ghanaian grilling, usually eaten with banku.
AFN Heritage Note
Tilapia is native to African fresh waters and is the fish most closely associated with Ghanaian grilling, conventionally served with banku. Blended green pepper and herb bases are characteristic of West African fish cookery.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Wash and clean the fresh tilapia thoroughly and make 2 to 3 cuts on each side.
- 2
Prepare the oil base by mixing the vegetable oil, seasoning cube, fish seasoning, white and black pepper, ginger powder, garlic powder, onion powder and lemon juice in a bowl, stirring gently.
- 3
Smear the oil base all over the tilapia, working it into the cuts.
- 4
Wrap the seasoned tilapia in cling film and marinate in the fridge for about 25 minutes.
- 5
Preheat the oven to 180°C for about 15 minutes, then grill the marinated tilapia for about 15 minutes.
- 6While it grills, prepare the pepper base
grind the red and green scotch bonnets, bell peppers, spinach, dill, coriander leaves, ginger, garlic and onion together in a food processor into a pepper mix.
- 7
Heat vegetable oil in a preheated pan, add the seasoning cube and fish seasoning, then the pepper mix, and stir gently.
- 8
Take the tilapia out of the oven and smear the pepper base over both sides.
- 9
Return it to the oven for about 10 minutes.
- 10
Serve with any side dish of your choice.
Africook’s Notes
Personal notes from Rashidatu Alhassan- Score the fish properly, two or three cuts to the bone on each side. Both stages of seasoning need to reach the flesh rather than sitting on the skin.
- Apply the green pepper base only after the fish is part-cooked. Put on at the start it burns before the fish is done.
- Dry the fish thoroughly before the oil base goes on, or the seasoning slides off.
- Do not over-grill. Tilapia is lean and goes dry quickly; it is done when the flesh flakes at the thickest point.
- Fry the pepper base briefly before it goes on the fish, which takes the raw edge off the peppers and onion.
- Banku is the classic Ghanaian partner for grilled tilapia, with a hot pepper sauce alongside.
Questions cooks ask
Why is the fish seasoned twice?
Because the two stages do different things. The oil-based spice mixture goes on first and penetrates the flesh during marinating and grilling. The fresh green pepper base goes on afterwards and stays bright and sharp, since it would burn if applied at the start. Together they give depth and freshness.
Why score the fish?
So the seasoning reaches the flesh. A whole fish has skin all over it, and marinade applied to the outside sits on the surface. Two or three cuts to the bone on each side let both the oil base and the pepper base into the thickest part, and they help it cook evenly.
Can I grill it over charcoal instead?
Yes, and that is how it is most often done in Ghana. Use a moderate heat, turn once, and apply the pepper base in the last few minutes so it does not burn. Charcoal adds smoke, which is a substantial part of the flavour of Ghanaian grilled tilapia.
What is it served with?
Banku, the fermented corn and cassava dough, is the classic Ghanaian pairing, with a hot pepper sauce alongside. Kenkey works too, as does plain rice or fried plantain. The sourness of banku against the mild fish is what makes that combination work.
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