Grilled tilapia

🐟 Two whole grilled tilapias with lemon and garlic, divided into four portions; bones and heads are not edible yield.

Ingredients

• 2 food-grade whole tilapias, 650–750 g each, gutted and scaled
• 25 ml neutral vegetable oil
• 30 ml lemon juice
• 8 g finely chopped garlic
• 4 g salt, adjusted
• 1/2 teaspoon black pepper
• 1 lemon in wedges for serving

Preparation

Check prepared fish, remove remaining scales and visible fragments, pat dry and separate raw and serving utensils.

Make two or three shallow slashes per side. Mix oil, juice, garlic, salt and pepper and coat fish and cavities.

Cover and marinate twenty minutes refrigerated. Prepare an outdoor barbecue with steady embers, no high flames, and clean rack or fish basket.

Drain excess marinade and grill first side ten to twelve minutes without constant movement.

Turn carefully and grill second side eight to twelve minutes, moving away from intense heat if browning fast.

Probe thick flesh away from bones: at least 63 °C, opaque and flaking. Extend over moderate heat if needed.

Place on a clean platter, rest three minutes and divide four portions, warning about bones.

Serve with clean lemon wedges. Cool leftover flesh promptly, refrigerate and use within twenty-four hours after thorough reheating.