Lemon Grilled Whole Tilapia with Grilled Bell Pepper Salsa

Ladies and Gentlemen! I present to you my first ever recipe contest entry! If you have a Food.com account, please send me some review love.

Ingredients: (serves 4, with a side of bread or salad)

  • 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 (i used Sriracha for this recipe but any will do.)
  • 1 sprig of fresh rosemary
  • salt and pepper to taste
  • Reynolds Wrap Foil

Special Equipment:

  • Grill
  • Blender/Food chopper

Grilled Fish Prep:

  • Clean your fish, AGAIN. If you aren’t sure if it’s totally clean, check out this guide.
  • Make 2 slits on each side, and salt your fish liberally inside and both sides outside.

Stella Dacuma Schour grilled tilapia filipino recipe cooking with stellaaa

  • 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. Photo shown is a different mix, but you get the idea.

  • Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side.

  • 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 Prep:

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


  • Preheat your grill. I use a gas grill, and this was set to medium heat. Sorry, I don’t know how to grill over charcoal.
  • Place your two fishpacks and “vegetable tray” on the grill. Let the onions grill directly, so just place them wherever there is space. I use the amazing Weber Baby Q-100.
  • Cover the grill.

  • 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.

  • 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.

  • 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)

  • 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.
  • 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.

  • Plate and enjoy with pita bread/soft taco tortillas or garden salad. (not in photo)

**** Disclaimer & Legal Mumbo Jumbo****

Recipe courtesy of Food.com

Photos courtesy of Food.com, unless otherwise noted (all procedure photo copyright still belong to me, except the last photo appearing in the post.)

By joining this contest, I have transferred all my rights to Food.com and Reynolds Wrap Ready Set Cook! Recipe Contest. What appears in this post is the original one I wrote, but I had to edit to adhere to Food.com’s terms and conditions. The adherence to terms and conditions is mostly has a lot to do with putting uniform measurements “dry pint” does not exist in their database but that’s what the box of cherry tomatoes said; whole tilapia fish as a measure of ingredient does not appear there as well, so that was converted to 4 fillets with a note that said 2 whole tilapia fish. Also, the entry in Food.com does not show all the procedure photos and links to “how to clean fish” and what kind of grill I’m using – because as you can see in the photo, the grill is small. Procedure photos are also not required.

Let it be known that I was not paid for this post and I have joined the contest freely. Also, my “endorsement” of Weber Grills is not paid by Weber or Food.com – it is a true testament of my love for the nifty grill.

Anything else that has something to do with copyright law, and all the legal mumbo jumbo that I have forgotten please be assured that this recipe posting was done in good faith with all the procedure photos and side comments were added for clarity of execution of recipe (as I do for most of my posts). I DO NOT claim ownership of the recipe as I have already transferred the rights by submitting this original recipe for the Reynolds Wrap Ready Set Cook! Recipe Contest and Food.com. It’s only here because I made it. That’s all.

See this, posted from the contest rules:

9. Ownership of Submissions:

By submitting a Submission, an Entrant acknowledges and agrees that: (a) Sponsor is the sole and exclusive owner, in perpetuity and throughout the world, of all right, title, and interest in and to your Submission, including, without limitation, all copyright, trademark, and other proprietary rights in and to the Submission (and all renewals and extensions thereof now or hereafter provided by law) and all the rights therein and thereto; (b) ownership of the Submission shall inure to the benefit of Sponsor from the date of conception, of creation, or of fixation in a tangible medium of expression (whichever occurs first), of such Submission; (c) Entrant’s Submission is a “work made for hire” (as that term is used in the United States Copyright Act of 1976, as amended); (d) to the extent that Entrant’s Submission is not a work made for hire, Entrant hereby assign to Sponsor all right, title, and interest in and to the Submission and all copies thereof that Entrant may have or obtain without any further consideration, free from any claim, lien, balance due, or rights of retention thereto, on your part; (e) Entrant waives all claims to any and all moral rights in the Submission including without limitation, Entrant’s right of attribution and integrity; and (f) Sponsor may exploit the Submission (and all rights therein) in any manner throughout the world without restriction of any kind, or payment to, or consent from, anyone. Sponsor reserves the right to modify or edit the winning Submission for content including all copyrights and trademarks, and Promotion Entities or their assigned agent(s), will have the right to reproduce, publish, adapt, modify and/or revise the Submission, in its sole discretion, in any manner or form throughout the world, in perpetuity. Sponsor will own all rights to the winning Submission.

One Response to “Lemon Grilled Whole Tilapia with Grilled Bell Pepper Salsa”
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  1. […] This recipe was produced as an original entry for the Just Bare Chicken Just 5 Cooking Challenge. I am not sure if I have surrendered the rights to this recipe (like what happened with the contest I joined at Food.com). […]

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