Oven Grilled Tilapia w/ Fried Plantains

Whether fried or grilled, tilapia is one of my favorite fish to eat. Though I must admit I do not eat it as much as other fish such as red snapper but when I do, I really enjoy it! Tilapia is popularly served in many West African countries. Matter of fact I really did not start eating it as much until I met my husband who is from Ghana.

One of the reasons I love Tilapia is 1) it is inexpensive and 2) to me it does not have that “fishy” taste like most fish do. Most times I prefer to oven grill it over frying. As it is lot healthier when grilled or baked.  Tilapia is a delicious fish that has an excellent source of omega-3 fatty acids and protein which are both important for good health.

If you have never tried Oven Grilled Tilapia, then now is the time!  The recipe is quite EASY to make at home. The great thing is after you have marinated the fish for at least 30 minutes or even overnight for a more flavorsome tilapia, the rest is pretty much a breeze. I marinated this tilapia with a blended mixture of celery, onion, garlic, green + red bell peppers, green scotch bonnet pepper, scallions, and ginger, so each bit of this fish is so tasty and full of flavor. I also added a bit of curry powder to the mix for added spice. I am telling you this fish is so MOUTH-WATERING!

You can enjoy this tilapia recipe with pretty much anything. One of my favorite combinations is Banku (Ghanaian traditional dish) or fried yams. Banku consist of a mixture of fermented corn and cassava dough. It is cooked in hot water into a smooth, whitish paste and is served with soups, okra stew or a pepper sauce with fish. However, for a quick and easy dinner idea add some fried plantains, sauteed vegetables and avocado. My entire family loves when I make grilled tilapia it usually does not last long. I remember making this delicious recipe for my cousin, who pretty much only eats Caribbean food and she absolutely loved it minus the hot Pepper! I asked my husband what he would say about this recipe and he said “DELICIOUS”, so there you have it, and he is my toughest critic.

Let us Talk Marinade!

This Marinade is pretty much like a “green seasoning” mix. I really like to use these specific ingredients on my tilapia. I have made many green seasoning mixtures before and I prefer these specific ingredients. To me it just tastes better with the tilapia and it is not too overwhelming. But feel free to use whatever mixture of green seasoning that you have plus the curry powder and olive oil. If you do not like spicy then add the pepper to your liking! Or you can just omit all together as well. Add olive oil to blend seasoning instead of water. You do not want water on your fish while it is grilling. The olive oil will keep it nice and moist. Be sure to rub the marinade in between the cut parts of the fish and inside the fish.

Save some of the marinade to brush on top of the fish!

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Oven Grilled Tilapia w/ Fried Plantains

  • Author: FoodieNotAChef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 Tacos 1x


“An easy, healthy, and delicious fish recipe that the entire family can enjoy” I made it for lunch yesterday and it was soooo good!  



  • 18-20 Jumbo Shrimp, peeled and deveined
  • 6 Fajita flour tortillas or corn tortillas 
  • 1 cup buttermilk 
  • 1 cup flour 
  • 2 tbsp cornstarch 
  • 1/3 cup Panko 
  • Salt and Pepper to taste 
  • Creole seasoning to taste
  • 11.5 cups vegetable oil
  • Lemon or lime 


For the sauce:  

  • ¼ cup Siracha Mayo Sauce (mixture of siracha + Mayo, equal parts)
  • 1 tbsp sweet chili sauce 
  • 1 tsp hot sauce 
  • 1 tsp lemon juice (freshly squeezed) 


For the toppings:  

Cilantro leaves  

  • ½ cup coleslaw mix (shredded green cabbage and carrots) 
  • A half ripe mango, cut into cubes 
  • ½ medium purple onion, finely chopped 
  • 1/3 medium red bell pepper 


  1. Peel, devein and rinse shrimp. Pat dry with paper towel then add salt, pepper and creole seasoning to taste. Transfer shrimp to a bowl then add buttermilk. 
  2. In another bowl, mix flour, panko, and cornstarch.  
  3. To make the sauce: mix siracha mayo, sweet chili sauce, hot sauce and lemon juice. Mix very well. Set aside. 
  4. In a medium skillet, heat vegetable oil on high heat.
  5. Removing one at a time from buttermilk mixture. Place shrimp into the flour mixture and coat evenly. Repeat for a few of the shrimp.
  6. Place a small batch of shrimp into the hot oil. Do not overcrowd the pan to ensure the shrimp is crispy. Cook until golden and crisp on all sides. 
  7. Transfer to a plate lined with paper towel. 
  8. Do not pour your sauce onto ALL your shrimp then mix. Instead, dip a single shrimp into the sauce then gently cover on both sides. This technique ensures that the breading still stays. Repeat for remaining shrimp. Alternatively, just drizzle your sauce onto your shrimp after building your taco. 
  9. Serve hot with toppings and some additional sauce. 
  10. Enjoy! 
  • Category: Dinner
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