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Let's Grill

Oven Grilled Tilapia in Moin Moin Leaves

I really don’t get the fascination with Tilapia. The fact that it is quite a ‘meaty’ fish is what makes it score points with me, otherwise, I am not such a huge fan. The bones it has, is also enough to scare the daylights out of you. After a traumatic experience of swallowing fish bones as a child, I kinda have a phobia for Tilapia. The other meaty fish that I really really enjoy are Tuna (gosh I love tuna steaks), swordfish, grouper, and croaker. Tilapia has this strong fishy smell, plus it is not the easiest fish in the world to season because it can sometimes turn out tasting bland. Despite my rule about not overloading fish/seafood with too much spices of aromatic veggies, cooking with Tilapia is the only time I break that rule.

My mum shares my sentiments about Tilapia too, and it rarely made a showing in our house, and when it did, it was mostly grilled, or battered and fried. Anne, a dear friend who I met through SYTYCC was coming over to mine with lots of meat goodies, and I knew I had to reciprocate my giving her something to take home. She is a bonafide fish lover, so I just knew grilling a whole Tilapia for her to take home, would be a good way to show my appreciation. She came from quite a long way away with her family.

Again, I was looking for something to add that extra kick to tilapia, and I thought of oven grilling it in traditional Moin Moin leaves. It was amazing. Quite a hit. The aroma of the leaf, coupled with the seasoning and the fish while it was grilling in the oven was just sublime. Quite unexpected too, because you tend to associate the aroma of moin moin leaves cooking with Ofada rice or steamed Moin Moin. If you have access to sourcing these local leaves, try grilling fish in them and tell me how it turns out. You will love it I am sure.

Quite simple to prepare. Here’s how

You will need

Whole Tilapia

red onions

ata rodo – scotch bonnet/habanero pepper

Green chilli

Ginger

Garlic

Lemongrass

1/2 a lemon

Olive oil

Suya spices

Curry

Thyme

1 large Moin Moin Leaf

Salt

Seasoning cube – optional

How To

1. Chop all the veggies finely. I just got this Hand blender with a mini chopper accessory and it is simply the best. it chopped all this in seconds. No tears from the onions, no stingy fingers from the chilli. One of the handiest tools to have in your kitchen.

IMG_5647_watermarked

2. Lay your well gutted and cleaned Tilapia on a large Moin Moin leaf. Take a knife and make a deep gash on the side to create a hole because you are going to stuff some of the chopped vegetable and seasoning in it, this will help it penetrate deep into the fish. To get rid of that strong fishy Tilapia smell and taste, rub half a lemon all over the fish and inside the fish, squeezing lightly to release lemon juice. This will serve as the base to hold your seasoning.

IMG_5654_watermarked

3. Pour over the chopped veggies, and also stuff the fish with the chopped veggies. Take one stalk of lemongrass and pass it through from the head to the body of the fish. After which you sprinkle the curry powder, thyme, salt and suya spices. You can also sprinkle over 1 seasoning cube if you wish. Drizzle with olive oil.

IMG_5658_watermarked

see the slit I was referring to above? Remember to stuff the fish as much as you can. This will also help to keep the insides moist, and flavourful.

IMG_5659_watermarked

4. Wrap the leaf around the fish, and use toothpicks to seal it tight. Place in the fridge for hours to marinade, and bring it out to grill shortly before you serve. Wrap in foil to prevent the leaves from buying in the oven, place on a baking tray and put in the oven. If you don’t have foil at home, fill a deep baking tray or baking pan with water and place at the bottom of the oven. This is to help create steam, which will ensure that the oven is nice and humid, and the leaves will not dry out and burn. Grilling should take about 15 – 20 minutes with the oven set to 180 – 200 degree centigrade.

IMG_5661_watermarked

Remember to place the fish with the leaves sealed in the oven. After 15minutes, check that the fish has cooked through, then expose the fish, for about 3 – 5 minutes to allow the skin to crisp up.

This was how it looked like when it came out from the oven. As Anne was taking it home with her for Lunch the next day, it would be better enjoyed if she reheated it by exposing the fish in her own oven. So, I have no pictures of how crispy it would have turned out

IMG_5683_watermarked


19 Comments

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FILED UNDER: Let's Grill
TAGGED WITH: Grilled Tilapia, Grilling Tilapia in Moin Moin leaves, Oven Grilled Tilapia
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarAyomide says

    February 22, 2014 at 1:57 pm

    Nice one. I have bought my Chef Tony as well. Can’t wait to use it

    Reply
    • dooneyrooneydooneyrooney says

      February 22, 2014 at 2:18 pm

      Whoop, whoop. You will enjoy it, trust me

      Reply
  2. AvatarAngie says

    February 22, 2014 at 6:11 pm

    Dooney do you mind making a post on how to clean a whole tilapia properly because that is where my problem lies. Thanks

    Reply
    • dooneyrooneydooneyrooney says

      February 22, 2014 at 10:34 pm

      Hi Angie, the ones I buy mostly come cleaned already, I just remove the gills and rub with Lemon. Any specific tips that you are looking for?

      Reply
  3. AvatarEkwitosi says

    February 22, 2014 at 7:16 pm

    Hi Dooney,

    You have given me assignment now! I will try this one because I still don’t understand my relationship with fish. I am trying out ways of making it. My problem now is I can’t find moi-moi leaves. What about banana/plantain leaves I know some people use them here. How now? long time!

    Reply
    • dooneyrooneydooneyrooney says

      February 22, 2014 at 10:25 pm

      AH, this is one assignment you will love, love, love. Banana leaves are a very good substitute. I dey o, cooking and blogging, and going to work. How are you, I hope you are good. Where do you live sef, send me an email, if we are close we can do Lunch or something

      Reply
      • AvatarEkwitosi says

        March 3, 2014 at 7:54 pm

        Hey Dooney,

        I said before that I didn’t understand my relationship with fish right? I think I have found my go to recipe! My goodness this is great. I went to the Asian store and got banana leaves that Hispanics use to make their tamale and it worked out perfectly fine. I can still taste the leave flavor. The lemon grass inside also gave it its own taste plus all the other seasonings. I marinated all night and put it in the oven in the morning. The good thing about the leaves is that it soaks the liquid from the fish and locks the flavor in. Great one Dooney and I ate it with roasted plantain. Next time I will add pepper by the side. Check your email for pictures!

        Reply
        • dooneyrooneydooneyrooney says

          March 3, 2014 at 10:26 pm

          I saw the pictures and I must say well done. Love your description, in fact, I might just hire you when I have products to be sold in supermarkets. You made me want to join you for dinner. Lol. Roast plantain and that fish, kai you are just mean. You just made my fried rice dinner sound like Pap. Well done

          Reply
          • AvatarEkwitosi says

            March 3, 2014 at 10:30 pm

            You know I am an email away so let me know when I can be of help!

          • dooneyrooneydooneyrooney says

            March 3, 2014 at 10:40 pm

            Aaaaaaw, thanks

  4. AvatarNehita says

    February 22, 2014 at 11:33 pm

    Dooney…. No moin moin leaf here at all, in this part of the world. What can I improvise pls?

    Reply
    • dooneyrooneydooneyrooney says

      February 22, 2014 at 11:34 pm

      Banana leaves from Asian stores

      Reply
  5. AvatarSisiekomi says

    February 28, 2014 at 7:29 pm

    I so love grilled fish. I am definately trying this out soon.

    Reply
    • dooneyrooneydooneyrooney says

      February 28, 2014 at 11:55 pm

      Please do and let me know

      Reply
  6. AvatarAnabel says

    May 22, 2014 at 7:38 pm

    My oven is wonky, can I place the wrapped fish over a gas grill?

    Reply
    • dooneyrooneydooneyrooney says

      May 23, 2014 at 12:14 pm

      Yes you can

      Reply
  7. AvatarMO' says

    March 8, 2015 at 8:28 am

    Hi Dooney,

    This is the baddest recipe for grilled fish ever but i got a little confused where you said we should wrap the fish in foil as well.

    My question is do we wrap the fish with leaves then wrap again with the foil OR wrap with foil paper then the outer should be the moi moi leaves..Kindly clarify

    Many thanks for the continous hardwork…

    Reply
    • dooneyrooneydooneyrooney says

      March 8, 2015 at 10:08 am

      Hi Mo, wrap with leaves first then foil

      Reply
  8. AvatarAnn Erh says

    March 26, 2015 at 10:13 pm

    Doooooney, twins ni oo for this recipe. Making this for dinner tonight but I am using banana leaves instead of moi moi leave.

    Reply

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