Chef's Pili-Pili Fried Whole Tilapia
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Ingredients
- 2 whole tilapias cleaned and scaled
- 1 tbsp butter (divided)
- 1 tbsp extra virgin olive oil (divided)
- 2 lemons (divided
Marinade
- 1 tsp lemon juice
- 1 tbsp extra virgin oil
- 2 tbsp Rumba lemon chilli sauce
- ½ tsp sea salt and coarse black pepper, to taste
Method
Rinse the fish and dry well with paper towels. With a sharp knife make 3-4 diagonal cuts on both sides of the fish.
Mix all the ingredients for the marinade together in a bowl. Add the whole tilapia and turn to coat in the marinade, cover the bowl with Clingfilm and leave to marinate in the fridge for 1–2 hours. Make sure the marinade go inside the cuts you made, as well as inside the cavity.
Remove the tilapia from the fridge a few minutes before you’re ready to cook. Heat a pan large enough to fit whole fish, adding half of the butter and half of the olive oil. Once the first side has turned golden brown, turn over and cook on the other side. You should find that the fish cooks from underneath in about 10 minutes, as the citrus marinade will have started to gently cook the fish already. The fish is cooked when the centre is opaque.
Remove it from the pan, set aside and cover with foil to keep warm. Serve immediately with chef’s spicy tomato sauce, fried diced plantain and salad. Voila!
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya