This recipe is grilled tilapia in banana leaves stuffed with onions and tomatoes. Grilling is best when using live charcoal than using electric grill because it enhances the flavor. This is no ordinary grilled tilapia because instead of only using salt or patis for flavoring, this grilled fish uses Worcestershire sauce and lemon and dill marinade. If you can’t find lemon and dill marinade in your local supermarkets, you can make your own by searching the internet but it has quite a lot of ingredients.
!To cook grilled tilapia in banana leaves; Season fish with salt. Place each fish in three layers of banana leaves. Top each fish with slices of onion, kamias and tomatoes. In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper. Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish. Cook over hot charcoal for 15 minutes.
How to Cook Grilled Tilapia in Banana Leaves
Ingredients
- 3 tilapia scaled and cleaned
- 2 Tbsp. Lea & Perrins Lemon and Dill 5-minute Marinade
- 1 tsp rock salt
- 1 chopped red chili
- 1 sliced onion
- 1 tsp chopped ginger
- 3 sliced kamias
- 1/2 tsp pepper
- 3 quartered tomatoes
- 1/2 tsp salt
- 3 Tbsp. Lea & Perrins Worcestershire Sauce
- Banana leaves
Instructions
How to cook Grilled Tilapia In Banana Leaves
- Season fish with salt. Place each fish in three layers of banana leaves.
- Top each fish with slices of onion, kamias and tomatoes.
- In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
- Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
- Cook over hot charcoal for 15 minutes. Serves 3.
