THE BEST FISH FOR GRILLING || TILAPIA FISH MAKES AN AMAZING GRILL

the fish that I have for you look at that dripping has to say this is tilapia this is about 60s hello guys happy Easter and welcome to the commission um this beautiful Easter Sunday morning I haven't done a video for the last 10 days or so yes I've been chasing all the stuff okay which will come in the follow-up video okay so here we are and I have a fantastic surprise for us today is Easter Sunday and traditionally when is Easter Sunday we normally have grilled fish this fish is awesome this is the size of the fish that I have for you look at that dripping as they say this is tilapia this is about 60 centimeter in length look at the thickness of it look at that look at the thickness of it look at that okay so yeah that is what we're gonna have today uh the fish has been cleaned by my humble self look at the belly it's clean look at the all the things look at the all clean look at that okay really nice clean really nice size of fish scales have been removed so it's nice and smooth it's just awesome and this I will be marinating this right now okay and then maybe going straight into the oven my only worry is which I haven't checked out yet is if it's gonna fit into my oven so I hope it does because this will ruin my whole work today but hopefully it goes into the oven okay for days best choice to go with this I leave that to you you let me know in the description box below what you think is the best option but beside for this is it Jill of rice um potatoes sweet potatoes normal potatoes or just veg okay mixed vegan all that so yeah I got my hat on because of fish it smells it gets into the hair so when you're marinating or spicing your fish cover your hair so now the smell doesn't get into your hair but gladly if you're hoping to go out afterwards okay then I got my apron keep me nice and tidy okay I don't need glows my hands are properly washed and I'm not touching anything else apart from this all right this is that Sunday look at my Easter eggs okay good I love this one it's called the fudge biscuit blast there's some other ones there have the milk chocolate um I'll show you since I've already started you have that this is really nice I like this um this is the Mini Eggs glass okay um this is chocolate or orange that is salted caramel don't ask me why I bought them all this is eaten mess okay because I'm expecting kids at home today so this will be going after them anyway going back to the video it's Easter Sunday and we're having grilled fish and with whatever that Delights us afterwards but this fish it will be grilled that's a traditional Easter Sunday meal here it will be grilled and I'll keep us posted don't forget to like subscribe and share it's the chemist show we're bringing the Delights of our kitchen enjoy don't forget to subscribe it's a candy show thank you hello guys um happy Easter today's Easter Sunday and what do we have here this is a massive tilapia fish this is about 40 cm in Lent or about 50 cm really in length Okay this is my Easter gift to my family today I've been making this um into a grilled fish look at that that's the size of this fish is awesome so first of all it's all clean now see the inside of this still clean nicely clean so I'm just gonna wait for it to um completely defrost and then I will go about marinate in the fish getting all the fish spices in there properly into all the belly area and the things really nice so yeah we'll begin to see what the options are for this for this probably would be it will be with either jollof rice or potatoes one of them so yeah so let's wait and see and I'll carry you guys along once once I'm ready to start getting with the business proper very nice fish look at this cane the texture it's been the scaled steady really nice look at that beautiful beautiful really really good okay all right don't forget to like subscribe and share the page is the camid show and today is Easter Sunday I'm gonna be having tilapia fish grilled tilapia fish for the Easter Sunday okay so guys because of the size of this fish I'm gonna be washing it right in the sink don't worry about the same console there's one feeling nice okay and then take it from there look at the whole length amazing once it's washed finally washed and cleaned into the belly see the water filling up look at the clarity [Music] getting seasoned okay any suggestions of the white seasoning please let me know okay I have something in mind you never know okay let that last for about three four minutes yeah so guys I've gone ahead to suck sucking warm water okay because I really need this fish that is soft the Frosted properly so that he cannot he can accept the the spices that I want to put it inside it's a huge fish and the spice is gonna really go in so let it be on warm water not hot water warm water okay for about 10 minutes and then we'll take it from there and this way all the eyes the remaining eyes will have left the fish and then we can take it from take it from oh okay hey like hello guys welcome back again um yes we're gonna start um marinating this fish now I've shown us the size of the fish okay for those who didn't see it before that's the size is a huge tilapia breed look at that okay so that goes on my nicely lay that foil okay so tiredness for this for the spices today I got the fish seasoning okay you can find this in most shops I've done a video about this in one of my previous videos Pisces and owner okay this is fish so it's a giving okay um this is ginger and garlic okay safety cutting up and chopping up ginger and garlic and all that but even better Steel this is ginger and onion garlic see that okay this spices I don't know if they're in shops here but I bought them from I bought them I bought them from Nigeria okay I brought okay and these two spices with a plain roll major roll in this fish today straight forward no mess in the back okay I got my Sia spice the reason I use the sear pepper spice is to give it that kick so the fish has that pepper um that barbecue you know kicked okay so I'm gonna be using um soya pepper spice you can buy this from many shops here I think they do this locally here okay and I have one oh yeah the reason I use onion is when I finish spicing the food the onions this is um oh an aroma there is a snail that it brings to the barbecue you see that burning on yum smell see that burning on that's burning onion smell yes so basically straightforward so you finish marinating chop the onion that's my onion okay so just chop The Onion into nice size like that and then just sprinkle it on top of the fish as it goes into the oven so as the Heat s the fish and they um the the fish Cooks the smell of the fish mixes with the onion and it just brings out something else that is Indescribable and that's what the onion is for okay just to give you that edge when you do eat it so okay that's it that's the the job of the onion already Okay so we're gonna set about marriage [Music] in no particular order the fish spice goes in there okay let's stay now rub it in nicely front and back I always say keep this um keep the marinating lights okay you wanted to taste the fish not just the spice you see what I mean okay so you just rub it in nicely and that's the ginger garlic and onion mix as well you see the color of this one is a bit um different is yellowish okay so you rub it in also don't forget to rub the fish into the um the the thinner you see that into the uh the Gill they call it yeah so rub it in there because you will find that when you're eating the fish if the spices didn't get there you will taste you would know you would know so you want that place sweet as well you want it nice you want it to taste good okay normally what I do is you see those gaps there I put in the onions in there okay just fill in the gaps with the onion okay as the heat comes from the head anyway so once the fish is cooking the heat comes from the head I'll spread to the rest part of the fish body so that onion picks up that heat and okay what's that what's that thing in physics how the um heat is is it comp what's oh man someone should tell me about that how the heat is um it's how's the heat um transmitted you know um through um fiber like this how is it from the how what's that it's in physics somewhere okay I'll leave that to the physics test okay but anyway what's that onion picks up the heat it just sends it across the whole length of the fish okay so really and truly this is almost ready okay there's light spice don't make it too greasy so it becomes difficult to eat or because a chore to eat really so keep it light and simple okay and then finally this is your Pepe for a bit of um barbecue flavor okay so that goes around that goes round okay see it's looking different nice in it look at that okay yes so that's nice and then you can put in your onions into the bed of the fish see every Gap that you find in the fish throw in the onion okay it just helps in circulating and transmitting the the aroma or to round the face okay throw all the poles and and that's it brilliant Okay so that's done look at that it's all done look at that all done okay this is what you call tidy mess so it's all done so this is gonna get wrapped up and then straight into the oven and I'll let us see what it turns out to be don't forget to like subscribe it's the current show and it's Easter Sunday and we're bringing you the Delights for my kitchen here see you guys in a bit so guys that's the um marinated fish ready for the oven you can see that this is a superb look so you got the onion already told us what the onion does it just um infuses really nice with the fish smell to bring out a great taste you got your sweet peppers or bell peppers there's that sweet natural I mean so there's a bit of sweetness as well too I've included that I've added some of that into the gills area um just to infuse a lot faster and quicker into the whole fabric of the fish so you see that this is really good this is gonna go in the oven and we'll start we start off with 40 minutes at 220 and see how it goes this is spectacular really nice to see that so so guys that's the fish ready to be wrapped up and put in the um oven okay so I'll show us all that I've done with the onion and the bell peppers so yeah pull that up see that really nice okay what a wait okay so that's it [Music] [Music] Okay so someone might ask why do you have to fold it you keep everything in there see that it's all in there okay so the oven itself is some preheating now about um 220 so I'll let it heat for about 10 minutes and then that's it everything is in there look at that amazing okay amazing okay so yeah let us see what it looks like when it comes to that don't forget to like subscribe and share is the Cambridge I leave any suggestions that you may have in the description below and I'll see you guys shortly okay foreign guys this is the unwrapping of the fish you can see the smoke coming out of this [Music] look at that oh look at that look at that look at the fish look at the skin yeah let's see this or the um um liquid coming out of the fish once it's cooked see you can see the inside that's the onion you know you know see that so this is brilliant it's ready the fish is ready okay amazing amazing properly cooked look at the skin the whole place