How To make Baked Tilapia with Whole Spices
Stephen Ceideburg 2 ts Peanut or other vegetable
-oil 1 md Carrot, peeled and cut into
-4-inch sticks 4 Green onions, cut into
-3-inch sections 8 Quarter-size slices ginger
-(no need to peel) 1 ts Whole allspice
3 Star anise pods, broken up
1/2 ts Whole peppercorns
2 sm Dried chiles, any loose
-seeds removed 2 Tilapia, cleaned and scaled
-(2 1/2 to 3 pounds in all) Salt 3 tb White wine
1/2 c Fish or poultry stock
1 tb Butter (optional)
This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or 'roasts' of halibut or pink salmon. Adjust the cooking time according to the thickness and density of the fish. Preheat oven to 400 degrees F. Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil. Arrange in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven. Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes. If you have an instant-reading thermometer, it should read 145 degrees F.to 150 degrees F.in the center near the bone. Transfer the fish to a warm serving platter. Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter. PER SERVING: 220 calories, 40 g protein, 2 g carbohydrate, 5 g fat (0 g saturated), 98 mg cholesterol, 8 mg sodium, 0 g fiber. Jay Harlow writing in the San Francisco Chronicle, 12/16/92.
Posted by Stephen Ceideburg -----
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The BEST Oven Grilled Tilapia Fish Recipe in 10mins
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1 Large Tilapia, Scaled and Gutted
1 tbsp Ginger and Garlic Paste
2 Maggi Cubes
2 tsp Salt
½ tsp Blackpepper
½ tsp Whitepepper
1 Red Bell Pepper
Some Scallions
Parsley
Chilli
Thyme
Basil Leaves
Lemon Slices
Cooking Oil
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Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
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HOW I MAKE OVEN GRILLED TILAPIA FISH - DELICIOUS & FAIL- PROOF RECIPE - ZEELICIOUS FOODS
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INGREDIENTS
To Marinade the Fish
- 3 medium tilapia fish
- 2 tablespoons green pepper sauce (or any pepper sauce of choice)
- 2 tablespoons ketchup
- 1 onion bulb (finely minced)
- 1 teaspoon minced garlic
- 1/2 tablespoon paprika powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon thyme
- 3 seasoning cubes
- Salt to taste
- Juice of 1/2 a lemon
- 1 cooking spoon oil
For the Sauce
- 6-7 fresh tomatoes
- 3 chilli red bell pepper (tatashe)
- 1 large onion bulb
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced fresh pepper
- 1 red bell pepper (cut in strips)
- 1 green bell pepper (cut in strips)
- 1 yellow bell pepper (cut in strips)
- 2 cooking spoon vegetable oil
- 1/2 teaspoon curry powder
- 1/4 teaspoon thyme
- 1 seasoning cube
- 1/2 teaspoon paprika powder
- Salt to taste
#ZeeliciousFoods #Fish #GrilledFish #TilapiaFish #NigerianDelicacy #OvenGrilledFish
How to: Baked Tilapia Fish Recipe | Make A Whole Roasted Fish In Oven
#ovenroastedfish #bakedfish #tilapia
Here is a tasty baked tilapia recipe you are sure to love. Baking a whole fish shouldnt be intimidating, with the step by step guidance of this video you can surely recreate this masterpiece. Be careful though, dont go making this for just anyone ! because once your loved ones have a tasted of this incredible fish, they will be hooked!
ENJOY!
*Cook time will very depending on the size of your fish. For smaller fish, baked for 10-18 minutes at 400 degrees. For larger fish like mine, bake for 35 minutes - 1 hour at 350 degrees or until the fish is fork tender.*
Ingredients
For the fish:
- 1 Tilapia (fish size will very, i had a large one)
- 1 tbs chicken bouillon powder
- 1/2 tsp adobo all purpose seasoning
- 1 tsp fish spice
- 1/4 tsp MSG (optional but recommended)
For the paste:
- 1 medium red onion
- 7 medium garlic cloves
- 1 small thumb of ginger
- 1 habanero pepper (optional if you don’t want it spicy)
- A handful of fresh parsley
(id recommended using scallions instead for the best flavor. I has none on hand so i substituted for parsley which also works.)
- 1 tsp of the remaining mixed spices used to marinate the fish
- 1 tbs ground crayfish or crayfish powder
- 1/2 tsp salt to taste (or season to your taste)
- 1/4 tsp chicken bouillon powder to taste (or season to your taste)
- 1 tsp white pepper
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
TIP: You can also stuff the fish’s belly with a few sprigs of fresh thyme and fresh rosemary instead of adding it to the paste. And also a few scallions. This will take the flavor to the next level!
*Cater seasoning preferences to your desired taste. If you feel like something needs more or less, Change it! ;)
*Please excuse my stuffy voice^.^*
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Easy way to make the tastiest oven grilled Tilapia fish recipe for your family
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Oven grilled tilapia is one popular dish in Ghana that brings people together. You’ll find this recipe renders the end product succulents very juicy, amazingly tasty! I served it with the healthiest of banku made with Cauliflower and without any artificial binders and it’s preparation is coming up shortly so stay tuned. This succulent grilled tilapia also pairs well with a variety of sides such as rice, fried yam and shitor, salad, kenkey, atieke (steamed cassava dish) etc!
Ingredients
4 large pieces of whole cleaned tilapia
4 large salad onions skinned and half’s
4 scallions or spring onions
4 cloves of garlic
6 Serrano chili. Substitute with two habanero chilies or two scotch bonnet’s
1 thumb size ginger
1 sprig fresh rosemary and substitute with 1 teaspoon of dried rosemary
2 cups of extra-virgin olive oil and substitute with same amount avocado oil or almond oil
1 tablespoon chicken seasoning and substitute with one bouillon - use any flavor of your choice for an umami note
1/4 tsp crushed black pepper
1 tsp salt
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1 Cod Fillet/Basa Fillet
1 tsp Garlic Powder
1 tsp Dry Parsley
2 tsp Chilli Flakes
1 tsp Italian Seasoning
2 tsp Fish Seasoning or your Favorite Seasoning
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