This air fryer whole tilapia is coated with a spicy, flavorful pepper sauce. It is quick and easy to make. Serve on its own or over rice, attieke, or veggies.
Although we opt for the air fryer version today, you can broil, grill, pan-fry, bake, or steam the whole tilapia fish.
Jump to:
If you're into air fryer recipes, then you've absolutely got to try these lemon pepper wings. These crispy air fryer wings. They are super easy to make from frozen wings; there is no need to thaw. Also, don't miss out on this fall favorite: pork loin!
Reasons to Fall in Love with this Air Fryer Whole Tilapia Recipe
- This delicious, whole tilapia recipe is marinated in a fresh pepper mix and lemon, giving it a distinct flavor as the ingredients meld.
- Fish is generally healthy, but this recipe is healthier because we skip frying them and putting the air fryer to work.
- Tilapia is budget-friendly and easily accessible compared to other mild white fish. Did I mention it is nutritious?! A win in my book.
- This fish pairs easily with many side dishes, making it a great choice for a weeknight dinner.
📃Ingredient Description
- Fish: fresh tilapia fish is best, but if all you can find is frozen, thaw it in the refrigerator overnight. Ask the fishmonger to gut and scale the fish for you to make prep work easier.
- Peppers: I’ve found that a combination of peppers yields the best sauce. For instance, I added Anaheim peppers for that slightly smoky undertone, as we won’t be grilling this outdoors. The bell peppers are for sweetness, and the habanero is for heat.
- Onion and Garlic: I prefer purple onion for my pepper mix because of its sweetness. If yellow onion is all you have, that’s okay, too.
- Lemon: this adds a bright, tangy flavor to the fish and balances out the rest of the ingredients.
- Herb: I love using flat-leaf parsley for this recipe because of its distinct flavor and ability to withstand heat. Can’t find parsley? See substitutions below.
Please refer to the recipe card for the exact measurements.
Substitution
- Fish: If you can't find tilapia, you can use other white-fleshed fish, such as snapper, trout, and bass.
- Peppers: You can use a combination of bell peppers, sweet peppers, and red or green chili peppers. If you can’t stand the heat, you can equally omit the habanero.
- Herb: fresh tarragon or basil can be used instead of parsley. If using basil, include the younger stems for utmost flavor and texture.
📝Step-by-Step Instructions
Step 1: Place the peppers, onion, garlic, ginger, parsley, and chicken powder into the bowl of a food processor.
Step 3: Place the peppermix into a fine sieve and remove any excess water, then Divide the peppermix into two portions and save for later.
Step 2: Give it a few pulses until the mix is roughly blended but not pureed.
Step 4: Pat dry the fish to remove excess moisture. Then, score the fish diagonally, spacing them at least 2-3 inches apart.
Step 5: Drizzle with olive oil, lemon juice, and pepper mix. Be sure to get into the cavities and cuts.
Step 7: Prepare the sauce by heating the pepper mix in hot oil over medium heat. Season and allow to reduce in half. It's ready when oil settles at the bottom.
Step 6: Now, the flavors are about to come alive. Cover the tray with cling film and allow the fish to marinate in the refrigerator.
Step 8: Once the fish is out of the fridge, let it rest. Preheat the air fryer and spray the basket with cooking spray. Place the fish in the air fryer and spray with cooking spray (this helps the skin crisp up faster).
Step 9: Air fry the fish, flip in between, and air fry some more until the fish is nice and crisp on the exterior.
Step 10: To serve, plate the fish, then top with pepper sauce and desired sides. I highly recommend my Attieke recipe.
👩🏽🍳Maur's Tips
- This whole fish recipe can be baked on the grill, in the oven, or the air fryer.
- Once the air fryer is hot, generously grease the bottom with cooking spray to prevent the fish from sticking to the plate.
- Don't flip the fish too early, or the skin will stick to the bottom of the air fryer. You want the edges to crisp up a little before flipping.
- Use two large spatulas or a flat spoon to flip the fish to avoid piercing the skin.
- The fish is cooked when the internal temperature reads 145°F.
- Once I turn the air fryer off and remove the plug, I allow the fish to sit on the basket. Leave it open until you are ready to serve.
- Fish is ready when the eyes are white, and the flesh near the backbone flakes easily when poked.
📝Recipe FAQS
Cheddar is a classic choice for mac and cheese because it melts well and provides a sharp, tangy flavor. However, multiple types of cheese can elevate your dish. Examples are gouda, gruyere, and parmesan, to mention a few.
Yes, you can make the cheese sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring to maintain a smooth texture. If it thickens, add a splash of milk or pasta water, then proceed with the rest of the recipe.
Here is a list of cheeses that complement cheddar and a brief description to guide your decision:
Gruyère: Nutty and melts beautifully.
Gouda: Creamy with a mild, buttery flavor.
Parmesan: It adds a sharp, salty flavor, so hold off on adding salt until the end while adjusting for taste.
Monterey Jack: Mild and extra creamy.
Fontina: it adds a smooth and slightly earthy note and melts well.
Flipping the tilapia halfway through cooking is recommended to ensure even browning and cooking on both sides.
Bell pepper sauce can be used as a topping or condiment for various dishes, such as grilled meats, seafood, pasta, sandwiches, and vegetables.
Yes, you can prepare this spicy pepper sauce in advance and store it in an airtight container in the refrigerator for several days, making it a convenient option for meal prep.
Yes, bell pepper sauce can be frozen for longer storage. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw it in the refrigerator before using it. Store the sauce in small portions to avoid refreezing for best results.
Love Fish Recipes? Here are Some Fish Related Recipes To Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Whole Tilapia in the Air Fryer
Equipment
- Saute pan
Ingredients
- 2 Red bell peppers seeded, quartered
- 2 Anaheim peppers see note, seeded, quartered
- 1 large Purple onion skin removed, quartered
- 4 Garlic cloves peeled
- 15 g Fresh ginger peeled (about 1 Oz)
- 1-2 Habanero peppers or scotch bonnet
- A handful of flat-leaf parsley stems removed about a cup or 23g
- 2 teaspoons Chicken powder divided
- 2 Tilapia fish gutted and scaled about 1 lb each or red snapper 456g
- 2 teaspoons Kosher salt
- ⅓ cup Olive oil divided
- 1 tablespoon Freshly squeezed lemon juice from 1 lemon
Instructions
Prepare the Pepper Mix
- Place the peppers, onion, garlic, ginger, parsley, and 1 teaspoon chicken powder in the bowl of a food processor. Pulse a couple of times until roughly mixed but not blended (see picture in post).2 Red bell peppers, 2 Anaheim peppers, 1 large Purple onion, 4 Garlic cloves, 15 g Fresh ginger, 1-2 Habanero peppers, A handful of flat-leaf parsley stems removed, 2 teaspoons Chicken powder
- Divide the pepper mix into two portions (1 ¾ cup and 1 ½ cups). Reserve the larger portion for later, and use 1 ½ cup for the fish.
- Lay the fish on a flat surface and pat dry the fish with a paper towel.2 Tilapia fish gutted and scaled
- Score the fish's flesh by making 2 to 3 diagonal slashes on both sides, the depth of the slashes midway between the skin and the flesh. Keep the cuts at least 2-3 inches apart (depending on size). Be careful not to slice too deep. The knife's cut should be towards the angle facing the head.
- Scoop out 1 ½ tablespoons of olive oil and drizzle all over the fish, including cavities. Use your hand or a kitchen brush to saturate the oil over the fish. Sprinkle with salt and pour the lemon juice all over the fish, including the cavity.⅓ cup Olive oil, 1 tablespoon Freshly squeezed lemon juice, 2 teaspoons Kosher salt
- Next, smear the 1 ½ cup of pepper mix all over the fish, including the cavity. Turn the fish over and do the same on the other side. Be sure to get into the cuts.
- Cover the fish with cling film and allow it to marinate in the refrigerator for at least 30 minutes. While the fish marinates. Make the sauce
Prepare the sauce
- Heat the rest of the olive oil in a medium-sized heavy-bottom saucepan, frying pan, or skillet over medium-high heat.⅓ cup Olive oil
- Add the other 1 ¾ cup portion of the pepper mix from earlier. Spread the mixture over the pan's surface using a wooden spoon or spatula for even cooking. Cook for about 3 minutes, then season with remaining chicken powder.2 teaspoons Chicken powder
- Cook for another 5 minutes, occasionally stirring until the sauce is reduced in half and the oil scantly settles at the bottom. Remove from heat.
Air Fry The Fish
- Preheat the airfryer to 350°F
- Take the fish out of the refrigerator and let it rest at room temperature for about 10 minutes. Spray the air fryer with cooking spray to prevent the fish from sticking. Once it’s hot, place the fish in the airfryer, spray more cooking on it, and bake. Bake for 20 minutes.
- Tip: I often start the airfryer and add 10 minutes extra
- Open the air fryer and gently flip the fish. Continue to cook for another 5-10 minutes or until an internal temperature inserted reads 145°F. Remove from heat.
Serving
- Transfer the fish to a serving platter. Smother with the bell pepper sauce. Serve with the sautéed vegetables, attieke, couscous, rice, or plantains.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions.)
Notes
- Using kitchen scissors, remove the fins from the head and side of the fish. If the fish is not pre-cut, use a sharp knife to open its belly, starting just below the neck and ending at the top of the tail.
- Gut the fish, and remove any gunk (leave the bone). Pat dry the fish inside out using a paper towel. Continue with the recipe above.
Leave a Reply