Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times.



What you need

1. One cup vegetable oil
2. Salt
3. Red pepper flakes, cayenne pepper, or black pepper
4. Juice of one lemon
5. One onion, finely chopped
6. One sweet green pepper (or bell pepper), finely chopped
7. One spoonful of vinegar
8. Whole tilapia (one per person), one or two pounds each; cleaned (or tilapia fillets)

What you do

In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.

Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough). Cook the fish (5 to 10 minutes) over a charcoal fire in an outdoor grill. You can also make do with a gas grill. Turn over once or twice.

Serve with grilled potatoes or steamed rice and mixed vegatables.

Enjoy!


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