Tilapia Grillé
Tilapia Grillé (tee-LAH-pee-ah gree-YAY)
Grilled Tilapia
Whole tilapia marinated in lime, garlic, and ginger, grilled over charcoal until the skin is crispy and the flesh is flaky and succulent.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: banana leaf or flat plate
Garnishes: lime wedges, cilantro, sakay
Accompaniments: steamed white rice, achard
Instructions
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1
Score fish on both sides with diagonal cuts.
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2
Mix lime juice, garlic, ginger, oil, salt, and pepper. Rub all over fish inside and out.
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3
Marinate 20 min.
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4
Grill over medium-hot charcoal, 6-7 min per side, until skin is crisp and flesh flakes.
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5
Garnish with cilantro and serve with sakay and rice.
Did You Know?
Tilapia is farmed in rice paddies across Madagascar, creating an ingenious dual-farming system that produces both grain and protein.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- sharp knife
- marinade bowl
Garnishing
lime wedges, cilantro, sakay
Accompaniments
steamed white rice, achard
The Story Behind Tilapia Grillé
Freshwater tilapia has been cultivated in Madagascar's rice paddies for generations, an aquaculture technique that maximizes limited agricultural land. Grilling over charcoal is the most popular preparation, and roadside grilled fish stalls are a common sight across the island.
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