Grilled Stuffed Tilapia is like your typical grilled whole fish except that it is stuffed with delicious veggies inside. It is simple, easy-to-cook, delicious, and totally Filipino. I enjoyed having it with a dip of spicy toyomansi (ponzu).
So, how easy is it to make your own grilled stuffed tilapia? Let me tell you. I started out by buying the freshest tilapia from the Asian store. It is better if you can have them clean-up the fish by removing the scales, gills, and guts. Make sure to wash the fish using running water to make sure that it is clean and that the scales and other innards are completely removed. I then rub coarse salt all over the fish including the cavity. This gives the fish flavor and it can also make it last a bit longer, if you plan to cook it at a later time (you have to put it in a fridge or freeze it though if you plan to cook it after several hours).
The stuffing is simply a mixture of chopped tomato, onion, scallion, and ginger. I added lemon juice to make it fresh tasting along with salt and pepper for extra flavor. Simply scoop the mixture into the cavity of the fish then you are ready to grill. I usually use a cooking oil spray to coat the outer part of the fish with oil. This will prevent the fish from sticking to the grill. If there are still scales, coating the fish with oil is not necessary. It will also be handy if you have a grilling basket for fish because you can easily flip the fish when needed. It also holds the stuffing and prevents it from falling-off while you grill.
That’s about it. The next steps are all up to you. You might probably arrange this in a boodle fight manner with banana leaves, rice, and all the nitty gritty. You can also simply do this like I do — arrange in a large plate and serve in the middle of the dining table for the entire family to enjoy.
Try this Grilled Stuffed Tilapia Recipe. Let me know what you think.
Grilled Stuffed Tilapia Recipe
Author: Vanjo Merano
Serving size: 3
1 whole large tilapia, cleaned (scales and gut removed)
1 large plum tomato, cubed
1/4 cup chopped scallions
1 small yellow onion, cubed
1 teaspoon minced ginger
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 1/2 teaspoons course sea salt
Cooking oil spray
Rub 1 1/2 teaspoons salt all over the fish. Set aside.
Combine the tomato, onion, scallions, garlic powder, ginger, lemon juice, pepper, and remaining salt in a bowl. Mix well.
Stuff the mixture in the cavity of the tilapia.
Heat-up the grill. Once the grill is ready, spray a little cooking oil on both sides of the tilapia. This will prevent the skin of the fish from sticking on the grill.
Grill each side of the tilapia for 10 to 12 minutes.
Remove from the grill and arrange in a serving plate. Serve with your favorite dipping sauce.
Tilapia, also known in some parts of the world as St. Peter fish, has been the most sought after fish for many reasons. In terms of availability, this fish is there all year long – thanks to the countless fish farms that grow tilapia. It has now been in the 5 most significant varieties of fish in terms of fish farming.Due to this, hundreds of different Tilapia Recipes are made available for us.
Cooking tilapia is similar to cooking any other fish. You have to prepare it based on the dish that you plan to cook before execution. This means cleaning the fish by removing the scales, gills, and innards before anything else. We all have different ways of preparation. For example: after cleaning, I rub salt all over the before frying it. If being grilled directly over heat, I leave the scales in so that it won’t stick on the grill.Most Tilapia Recipes mention that the fish needs to be cleaned, it is important to understand that cleaning the tilapia means removing the internal organs and gills — not just washing it with water.
In the Philippines, there are countless tilapia recipes available in every region. These tilapia recipes range from simple fried or grilled tilapia to more complex recipes that use different ingredient combinations. I’ve tried maybe close to 40 tilapia dishes, and I know that there are still more that I have to discover.
Among the dishes that I tried came my 10 most favorite tilapia recipes.Each of them have been tried and tested multiple times, and all passed my standards. I’m sure that you will enjoy all of them.
What are you favorite Tilapia Recipes? Here are mine:
Grilled Tilapia is one of my favorite Tilapia Recipe. There are many ways to grill tilapia; this variation requires the fish to be wrapped securely in aluminum foil to trap the juice producing a very flavorful grilled fish with a texture similar to steamed fish.
Another common method of grilling tilapia is by placing the fish directly in a grill without any wrapper. Scales are not removed from the fish to prevent the skin from sticking on the grill.
There is also a unique method of cooking that I witnessed when I went to the municipality of Taal in Batangas. A flat metal sheet is heated-up then the newly caught fish is directly placed on top of the sheet. It may sound more like searing rather than grilling. The result was fantastic. The texture is similar to fried tilapia without being oily.
This recipe might be simple but it sure tastes good. I understand that not all of our readers enjoy fish because of the fishy aftertaste. You can reduce the fishy aftertaste by adding a tablespoon of two of minced ginger in the filling. This will make the fish smell better while reducing its fishy aftertaste.
How do you grill your tilapia?
Try this Grilled Tilapia Recipe and let me know what you think.
Grilled Tilapia Recipe
Author: Vanjo Merano
Serving size: 4
1 to 2 pieces large tilapia, cleaned and gutted
2 pieces tomato, diced
1 onion, diced
1 teaspoon lemon juice
Salt and ground black pepper to taste
2 tablespoons cooking oil (optional)
Combine tomato, onion, salt, ground black pepper, and lemon juice in a bowl then mix well.
Stuff the mixture inside the cavity of the tilapia. Note: do not overstuff the fish.
Meanwhile, combine oil with 1 teaspoon of salt and mix.
Brush the oil and salt mixture on the exterior part of the tilapia. Note: The salt adds more taste while the oil prevents the skin to stick on the foil.
Wrap the tilapia in aluminum foil then secure the sides.
Grill the wrapped fish for about 12 minutes per side.
Remove from the grill and transfer to a serving plate.