Grilled Tilapia with Rose Harissa & Piri Piri blend
In Ghana char grilled Tilapia is a firm favourite usually paired with a steamed fermented Corn and Cassava dumpling called Banku or Akple (depending on the tribe you come from) and served with a hot salsa.
Inspired by the Ghanaian grilled Tilapia is this Rose Harissa, Piri Piri and Lemongrass blend of flavours oven grilled recipe.
A must try moist and flavourful recipe with any firm white fish.
2.5kg Tilapia or any firm White Fish of your choosing
4 large quartered Onions
100g of Celery stalks or leaves
2 quartered Limes/Lemons
1 levelled tablespoon of Rose Harissa
1 tablespoonful of grated Ginger
1 levelled tablespoon of Piri Piri blend
2 Lemongrass stalks
5 tablespoonful of Olive oil
Salt to taste
Mix the Rose Harissa, Piri Piri blend, Ginger and Salt together with Olive oil to form a paste.
Crush the Lemongrass and stuff into the crevices of the fish
Rub the marinade over your preferred firm white Fish
Preheat the grill to 180*c
Line your baking tray with foil, add the Celery stalks or leaves, the quartered Onions, Limes and place the Fish on top.
Grill your Fish for 15-18 minutes.
Let it rest for 2 minutes.
Scoop the juice over the fish and enjoy!