myFresha-licious: Tilapia : Grilled Pinoy Style

Tilapia : Grilled Pinoy Style

We love charcoal grilled fish, regardless if it’s tilapia, bangus (milk fish), hito (cat fish), dalag, tuna, etc.  My parents serve grilled fishes with dinengdeng / inabraw, pinakbet or any Ilocano vegetable dishes for dinner (I miss papa and mama 🙁 )

This is a simple how my parents grill fish :

– They gut and clean the fish but they do not remove the scales.

– Rub the internal and external part of the fish with salt.

– They lit up a pile of charcoal then they gril the fish in its open flame.

– They serve along with vegetables cooked the Ilocano way.

Simple, but delicious, and truly nutritious.

This how my husband do it 🙂


Tilapia, gutted and scaled – 2 large

Onion, diced – 1 medium bulb

Ripe Tomatoes – 1 large

Ginger, crushed and chopped – 1 thumb size

Garlic, minced – 5 large cloves


Ground black pepper


Dipping Sauce for the Inihaw:

Soy Sauce – 1/2 cup

Vinegar – 1/2 cup

Onions, chopped – 1 medium bulb

Garlic, crushed and chopped – 3 cloves.

Ground black pepper

Cooking Procedure:

1. Rub salt on the cavities and skin of the tilapia.

2. Mix the onions, ginger, garlic, ground pepper, and a dash of salt. Stuff these inside the two tilapia and wrap the remaining around the tilapia.

3. Wrap each one of the fishes in foil and grill it on top of a lit charcoal or on top of a stove. Frederick goes with the latter

4. Expose each side to the flames and cook each side for 15 mintues each side.

5. While grilling the tilapia, mix all the ingredients for the dipping sauce 🙂

Serve with steamed rice and dinengdeng of your choice 🙂

Makes 4-6 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  444 kcal Total Fat:   9  g.
Cholesterol :  192 mg. Saturated fat : 3.2 g.
Protein :  89.92 g Dietary fiber :  0.85 g.
Sodium :  1,374 g. Carbohydrate :  2.8 g.