Whole Tilapia in the Air Fryer

whole tilapia fish air fried and served alongside spicy pepper sauce and sautéed bell pepper vegetables.

5 from 1 vote

Whole Tilapia in the Air Fryer

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.

Prep Time10

Cook Time38

Total Time48

Course: Dinner, Lunch

Cuisine: african, international, Mediterranean

Servings:

Calories: 549kcal

Author: Maureen Celestine

Equipment

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

Are you using a fish that hasn’t been cleaned? Follow the steps below:

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.

** 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.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition