Grilled Stuffed Tilapia Recipe

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

 

Prep time

15 mins

Cook time

24 mins

Total time

39 mins

 

Author: Vanjo Merano

Serves: 3

Ingredients

• 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

Instructions

1. Rub 1 1/2 teaspoons salt all over the fish. Set aside.
2. Combine the tomato, onion, scallions, garlic powder, ginger, lemon juice, pepper, and remaining salt in a bowl. Mix well.
3. Stuff the mixture in the cavity of the tilapia.
4. 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.
5. Grill each side of the tilapia for 10 to 12 minutes.
6. Remove from the grill and arrange in a serving plate. Serve with your favorite dipping sauce.
7. Share and enjoy!

Nutrition Information

Serving size:  3

3.3.3077

 

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How to Make Black Forest Cake

Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.This Black Forest cake tastes as good as it looks.

Ingredients: For the Poached Cherries

• 1/2 cup superfine (caster) sugar

• 1/2 cup water

• 1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating

• 6 tablespoons Kirsch liqueur, optional

Ingredients: For the Cream Filling

• 10.2 fluid ounces / 300 milliliters heavy cream

• 3 tablespoons powdered (icing) sugar, plus extra for decorating

Ingredients: For the Ganache

• 3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating

• 1/2 cup heavy cream

Step 1: Measuring the Ingredients

Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.

Carefully measure your ingredients beforehand.

Step 2: Preparing the Pans

Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.

Tip

• Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.

Grease and line your cake tins.

Step 3: Melting the Butter

In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.

Melt the butter and vanilla over low heat.

Step 4: Combining the Eggs and Sugar

Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.

Whisk the eggs and sugar to combine.

Step 5: Whisking the Eggs and Sugar Over Heat

Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.

Whisk until the mixture is pale and tripled in volume.

Step 6: Cooling the Egg Mixture

Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.

The mixture should be thick so that it leaves a trail.

Step 7: Adding the Melted Butter and Flour

Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.

Warning

• Be careful not to over-fold the mixture here, as it will lose all of its air.

Gently fold in the dry ingredients.

Step 8: Baking and Cooling

Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.

Let the cakes cool in their tins.

Step 9: Making the Poached Cherries

While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.

Set the cherries and syrup aside to cool.

Step 10: Making the Chocolate Ganache

To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.

Pour the hot cream over the chopped chocolate.

Step 11: Making the Cream Filling

For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.

Whisk the cream until it begins to hold its shape.

Step 12: Glazing the Cake Layers

To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.

Glaze the first cake layer with syrup.

Step 13: Filling With Cream and Cherries

Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.

Arrange the cherries on top of the cream.

Step 14: Top With the Second Cake Layer

Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.

Top with the second cake layer.

Step 15: Decorating the Cake

Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.

Top with chocolate ganache.Dust with icing sugar.Sprinkle with shaved chocolate.

Step 16: Serving

Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.

Chill the cake before serving to make it easier to slice.

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