Peppered Grilled Tilapia

Ingredients

• 3 medium whole tilapia
• 2 medium red bell pepper
• 2 whole scotch bonnet
• 5 cloves garlic
• 2 tbsp ginger
• 1 tbsp dried shrimp
• 1 tsp thyme
• 2 whole lime
• 1 medium red onion
• 30 ml vegetable oil

Steps

1. Score whole tilapia diagonally 3 times per side, all the way to the bone.
2. Blend red bell pepper, scotch bonnet, garlic, ginger, thyme, dried shrimp, and salt into a thick paste.
3. Rub the pepper paste into every score and inside the cavity.
4. Rest fish at least 30 minutes at room temperature.
5. Preheat a grill or grill pan to medium-high.
6. Brush fish lightly with vegetable oil and grill 8 minutes per side, basting once with more paste, until skin is charred and flesh is opaque.
7. Rest 3 minutes off the heat.
8. Serve whole with wedges of lime, sliced red onion, and a side of jollof rice or fried plantain.

Tips

• Deep scores let the pepper paste flavor all the way to the bone.
• Dried shrimp is the funk depth — the dish is thinner without it.