Charcoal Grilled Whole Tilapia
Charcoal-grilled tilapia marinated in bold spices and lemon, cooked until flaky and juicy, and served with traditional West African sides and spicy condiments.
Updated : 09 January, 2026
Easy
More than 1 hour.
Ingredients
3
Tilapia
1
Lemon
3
Onion
to taste
Sea salt
5 clove
Garlic
5 tablespoon
Vegetable oil
chunk
Ginger
10
Hot chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the tilapia in water mixed with lemon juice to clean it thoroughly. Using a sharp knife, make two deep scores on each side of every fish.
Step 2
Blend all the marinade ingredients until smooth. Rub the marinade all over the tilapia, making sure to work it into the scores, around the head, and inside the cavity. Cover and refrigerate for at least 2 hours, or preferably overnight.
Step 3
Lightly oil the fish grill baskets using a brush or a small piece of paper towel, and also brush a little oil onto the grill itself. Place the marinated fish into the baskets and secure them so the fish stays in place.
Step 4
Allow the fish to come to room temperature, then cook over a moderately hot grill. Grill over the charcoal, turning regularly to ensure even cooking, until the fish flakes easily and the flesh is no longer opaque.
Step 5
Let the tilapia cool slightly before removing it from the grill baskets. Serve with banku, rice, akple, attieke, fried yam or kenkey, along with shito or fresh ground pepper.
Author note
Share the recipe
