Description
A flavorful Caribbean-inspired dish of oven-grilled marinated whole tilapia served with sautéed vegetables, sweet fried plantains, and creamy avocado.
Ingredients
1 whole tilapia
½ lemon or lime
2 scallions (green onions)
1 green scotch bonnet pepper
1 green bell pepper
1 red bell pepper
½ cup celery, chopped
1-inch piece ginger, peeled
½ small onion
2 cloves garlic
¼ tsp curry powder
2 tbsp + 1 tsp olive oil
1 tsp chicken bouillon
Salt and black pepper to taste
1 large red (purple) onion
½ red bell pepper
½ green bell pepper
1 tomato
2 tbsp olive oil (for sautéing)
2–3 ripe plantains
1 avocado
Instructions
- Clean and pat dry the fish. Make 4 diagonal cuts on each side.
- Blend scallions, peppers, celery, ginger, onion, garlic, curry, bouillon, and 2 tbsp olive oil into a marinade.
- Set aside 2 tbsp of marinade mixed with 1 tsp oil for brushing.
- Rub marinade into fish cuts and cavity, season with salt and pepper. Marinate for 30 mins.
- Preheat oven to broil on high. Oil a broiler pan and place fish on it.
- Broil for 15 mins each side, brushing with reserved marinade halfway.
- Sauté chopped onion, bell peppers, and tomato in 2 tbsp oil until tender. Season with bouillon to taste.
- Peel and diagonally slice plantains. Fry in batches until golden brown, then drain.
- Serve grilled fish with sautéed vegetables, fried plantains, and avocado slices.
Notes
- Swap scotch bonnet with jalapeño for less heat.
- Add parsley or cilantro for herbaceous freshness.
- Use smoked paprika in the marinade for a smokier profile.
- Replace plantains with roasted veggies for low-carb.
- Use tilapia fillets for a quicker version—adjust broil time.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (1/2 fish with sides)
- Calories: 520
- Sugar: 9g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg
