Lemon Grilled Whole Tilapia with Grilled Bell Pepper Salsa

INGREDIENTS:

• 2 whole tilapia, gutted, fins clipped and cleaned very, very well.
• 7 cloves of garlic (smash 2 cloves, finely chop 5 cloves)
• 1 dry pint cherry tomatoes (one box)
• 2 lemons, sliced into semicircles
• 1 small yellow onion sliced
• 1 large yellow pepper, halved, seeds and veins removed
• 1 large red pepper, halved, seeds and veins removed
• 1/4 cup olive oil
• 1 tbsp of hot sauce for brushing (any type will do.)
• 1 sprig of fresh rosemary
• salt and pepper to taste
• aluminum foil

Equipment:

• Grill
• Blender/Food chopper

INSTRUCTIONS:

Grilled fish:

1. Clean your fish
2. Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
3. Stuff each fish with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices.
4. Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side.
5. Wrap it in aluminum foil, sealing it shut, but don’t overdo it. You need to be able to release the fish in one piece, with the lemons intact. Set aside.

Grilled bell pepper:

1. Make a “tray” with sides, using aluminum foil.
2. Clean peppers, remove veins and seeds. Brush with hot sauce (use whatever you have available), place inside foil.
3. Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.

Grilling:

1. Preheat your grill. you can use gas grill or charcoal grill.
2. Place your two fishpacks and “vegetable tray” on the grill. Let the onions grill directly, so just place them wherever there is space.
3. Cover the grill.
4. While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
5. Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
6. After 12-15 mins, one side of the fish is done. Flip it over, and the onions and tomatoes will be done. You know they are because the tomatoes are oozing on the grill. Cook the other side of the fish for another 12-15 mins. (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don’t worry, the fish wont burn/dry out. The lemon will burn before it burns the fish)
7. Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
8. Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
9. Plate and enjoy with pita bread/soft taco tortillas or garden salad.

Source: Cooking with Stellaaa

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