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Whole Tilapia (& Jollof Rice) Recipe

So, without further ado, here’s what you’ll need to make whole Tilapia: For the Whole Tilapia (& Jollof Rice)


1 whole tilapia (scales removed and ‘degunkified’…this can be done for you at the market)
1 tbsp Kosher salt
1 cup Goya Mojo Criollo marinade
2 slices orange
3 slices lime
1 scotch bonnet pepper/habanero
3 cloves garlic
Ginger, size of garlic cloves
1 tsp Mrs. Dash Southwest Chipotle seasoning
1 tsp Goya Adobo w/ Saffron
2 tbsps olive oil


1. Rinse fish thoroughly and remove any remaining gunk. Using a sharp knife, scrape fish to remove leftover scales. Rinse again. Sprinkle kosher salt all over fish (inside and out), work into fish.

2. Put fish into ziploc bag. Add Goya Mojo Criollo marinade. Shake thoroughly. Let marinate in fridge for 15 minutes.

3. Drain marinade (so the salt doesn’t toughen the fish during cooking). Return to fridge for another 15 minutes.

4. Preheat oven to 375 degrees. Slice orange, lime, ginger, garlic and scotch bonnet pepper. Cut each slice in half.

5. Line a baking pan with foil paper. Spray foil with vegetable oil spray. Put fish on foil. Add orange, lime, ginger, garlic and scotch bonnet pepper to inside of fish through the slit.

6. Sprinkle Mrs. Dash and Adobo seasoning over both sides of fish. Drizzle 1 tbsp olive oil on each side of fish. Put into oven, let bake for 30 minutes.

7. Turn off oven heat, make 3 slices across top of fish. Leave in oven another 10 minutes. Remove from oven, let cool 5 minutes.

8. Gently remove fish from foil onto plate (underside might stick and some skin might come off).

Whole Tilapia

Oh my goodness, this was juicy deliciousness! The orange lent a subtle sweetness to it and helped balance out the tartness of the lime. The ginger and garlic further added to the seasoning of the fish and the scotch bonnet pepper lent some heat to it as well.

I can’t get over how amazingly juicy it was, the juices from the citrus fruits and the aroma, omg…wow! Seriously, I’m still in fish heaven right now!

Serve with jollof rice & plantain, eat alone or with other accompaniment of your choice.

Eat gently, tilapia has a lot of small bones!



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