How to Cook Fresh Whole Tilapia

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How to Cook Fresh Whole Tilapia Recipe
15 Steps
Ingredients
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1
Here are most of my ingredients for the rub. And yeah you can see his fish eyes.

Here are most of my ingredients for the rub. And yeah you can see his fish eyes.

2
Cut two openings in the fish on both sides

Cut two openings in the fish on both sides

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3
For two whole tilapias,take an half of onion, 5 garlic cloves and about half a bouquet of parsley.

For two whole tilapias,take an half of onion, 5 garlic cloves and about half a bouquet of parsley.

4
Add them to your mixer, with a tablespoon of vegetable oil.

Add them to your mixer, with a tablespoon of vegetable oil.

5
Add one tablespoon of Dijon mustard

Add one tablespoon of Dijon mustard

6
This is how it looks all mixed up.

This is how it looks all mixed up.

7
Put it in bowl

Put it in bowl

8
Now  rub your entire fish specially the cuttings that we made earlier and the inside of the fish.

Now rub your entire fish specially the cuttings that we made earlier and the inside of the fish.

9
Like so. Put your fish on broil , you let it cook  for about 20-23 minutes.

Like so. Put your fish on broil , you let it cook for about 20-23 minutes.

10
In the meantime, cut a whole tomato and the other half of the onion into cube.

In the meantime, cut a whole tomato and the other half of the onion into cube.

11
Like so

Like so

12
Add two tablespoon of vegetable oil and a tsp of vinegar. You can season it  as you please.( I don't eat salt that is why most of recipe don't have salt)

Add two tablespoon of vegetable oil and a tsp of vinegar. You can season it as you please.( I don't eat salt that is why most of recipe don't have salt)

13
Here is the fish , all cooked up. You don't need to flip the fish over at all.

Here is the fish , all cooked up. You don't need to flip the fish over at all.

14
Add your onion and tomato thingy to it.

Add your onion and tomato thingy to it.

15
Here it goes, perfect with couscous or rice .

Here it goes, perfect with couscous or rice .

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