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Egypt · Tilapia

Egyptian Grilled Tilapia

Bolti Mashwi

Bolti, the Nile tilapia, has fed Egypt for thousands of years. In Alexandria’s fish restaurants it is rubbed with cumin, garlic, lemon and chili and grilled whole over charcoal.

  • Prep 20 min
  • Cook 20 min
  • Serves 4
  • Level Easy
Photo: daSupremo · CC BY-SA 4.0
Served with: Lebanese Tahini Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the marinade

Method

Step by step, the way it is done on the island.

  1. Make the marinade. Mix the garlic, cumin, coriander, chili, paprika, salt, pepper, lemon juice, olive oil, grated onion and herbs.
  2. Marinate. Cut 3 slashes on each side of the fish. Rub the marinade into the slashes and belly, tuck lemon slices inside and let it sit 30 minutes.
  3. Coat. If you like, roll the fish in a little bran or flour; it gives the crust Egyptian grill houses are known for and stops sticking.
  4. Grill. Grill over medium-hot charcoal (or under the broiler) 7–8 minutes per side, until the skin is charred in spots and the meat flakes at the bone.
  5. Serve. Serve with tahini salad, warm pita and lemon wedges.

On the side

The side dish that belongs with it, full recipe included.

Photo coming soon
Lebanon

Lebanese Tahini Salad

Salatet Tahini

Chopped tomato, cucumber and parsley tossed in a lemony tahini dressing. In the port of Byblos it is served with fried fish and the famous tarator sauce.

  • Prep 15 min
  • Cook 0 min
  • Serves 4
  • Level Easy

You need

  • ⅓ cup tahini
  • 1 lemon, juiced
  • 1 garlic clove, finely grated
  • 3–4 tbsp cold water
  • ½ tsp salt
  • 3 ripe tomatoes, diced
  • 2 small cucumbers, diced
  • 1 cup chopped flat-leaf parsley
  • 2 scallions, sliced

How to make it

  1. Make the dressing. Whisk the tahini, lemon juice, garlic and salt. It will seize up at first; whisk in the cold water a spoonful at a time until smooth and pourable.
  2. Chop. Dice the tomatoes and cucumbers into small, even pieces and put them in a bowl with the parsley and scallions.
  3. Toss. Pour the dressing over the vegetables and toss well. Taste for salt and lemon.
  4. Serve. Serve right away, before the vegetables give off too much juice.

More ways to cook Tilapia

Same fish, a different corner of the sea.

Cartagena, ColombiaColombian Crispy Fried Mojarra
São Paulo, BrazilBrazilian Tilapia Parmigiana
Camagüey, CubaCuban Oven-Baked Tilapia in Sour Orange