Hungry Man Grilled Tilapia Platter Recipe

Prepare and marinate fish

Rinse the whole tilapia under cold water and pat dry with paper towels. Make 3 shallow diagonal slashes on each side of each fish. In a bowl combine 2 tsp sea salt, 1 tsp black pepper, 1/2 tsp cayenne (or 1/2 tsp Scotch bonnet paste), 2 tbsp minced garlic, 1 tbsp grated ginger, 1 tbsp chopped fresh thyme, juice of 1 lemon, and 3 tbsp vegetable oil. Mix to form a smooth marinade. Rub the marinade generously inside the cavity and all over the exterior and into the slashes. Stuff the cavities with the sliced 1/2 onion and 2 tbsp chopped parsley/scent leaves. Cover and refrigerate to marinate for at least 30 minutes, up to 2 hours for deeper flavor.

Grill the tilapia

Preheat grill to medium-high (about 400°F/200°C). Oil the grill grate lightly to prevent sticking. Remove fish from fridge; brush lightly with a little additional oil. Place tilapia on the grill and cook for 6–8 minutes per side depending on thickness, turning once using a spatula or two tongs. Fish is done when opaque and flakes easily with a fork and internal temperature reaches 145°F (63°C) at the thickest part. If using a grill pan or oven: preheat oven to 425°F (220°C) and roast on a sheet tray for 18–22 minutes, flipping halfway. Keep warm loosely tented with foil.

While fish marinates, make the Naija sauce. In a small saucepan heat 2 tbsp palm oil or vegetable oil over medium heat. Add 1 tbsp minced garlic and 2 tbsp finely chopped onion and sauté 1–2 minutes until fragrant. Stir in 3 tbsp tomato paste and 1/2 roasted or blended red bell pepper; cook 2 minutes. Add finely chopped scotch bonnet (adjust to heat preference), 1 tbsp vinegar or lime juice, 1/2 tsp salt and 1 tsp ground crayfish if using. Simmer gently 3–4 minutes, stirring, then remove from heat. Taste and adjust salt or acid. Transfer to a dipping bowl and keep warm or at room temperature until serving.

Combine 3 cups thinly shredded cabbage, 1 cup grated carrot, and 1/4 cup thinly sliced red onion in a large bowl. In a separate small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Refrigerate for 20–30 minutes to let flavors marry. Taste before serving and adjust seasoning if needed.

Cut 3 peeled russet potatoes into 1/4–1/2-inch thick fries. Immediately place cut fries in cold water and soak 15–30 minutes to remove excess starch. Drain and pat completely dry with towels. In a heavy-bottomed pot or deep fryer, heat 4 cups oil to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray and immediately season with 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp black pepper; toss to coat. Keep warm in a low oven (200°F / 95°C) on a rack while finishing other batches.

Peel 3 ripe plantains by slicing off the ends and running a knife lengthwise to remove the skin. Slice diagonally into 1/2-inch thick pieces. Heat 1 cup vegetable oil in a skillet over medium heat until shimmering but not smoking. Fry plantain slices in batches 1–2 minutes per side until golden brown and caramelized. Transfer to paper towels to drain and sprinkle lightly with 1/4 tsp salt while hot. Serve immediately.

Arrange 1 grilled tilapia per plate (or half a fish split between two plates for lighter portions). Place a generous scoop (about 1 cup) of creamy coleslaw, a portion of seasoned fries (about 1.5 cups), and 6–8 pieces of sweet plantain alongside. Serve the Naija dipping sauce in a small ramekin. Garnish with lemon wedges and extra chopped parsley if desired. Recommend serving immediately while fish and fries are hot.