Baked Tilapia Stuffed with Moruga Hill Rice – Chef Cheryl-Ann Shortt-Charles

Courtesy Chef Cheryl-Ann Shortt-Charles on Cup of Joe Caribbean


2 Kent Farms Fresh Pan Dressed Tilapia
Spices (1 tsp. each paprika, onion powder, garlic powder)
Salt and black pepper to taste
2 tbsp. Oil
Seasoned bread crumbs

1 cup Red Gold Moruga hill rice
3 1/4 cups water, approximately
2 pimentos, seeded and chopped

2 cloves garlic,chopped

1 ½ -inch piece of ginger, peeled and chopped  (blend with oil)
1 tbsp. Oil
2 tsp Just D’s Tomato relish



    Place a pot to heat over medium heat. Mix together the pimentos, garlic and ginger with a little oil.
  2. Once the pot is hot, add the oil and the aromatic ginger blend. Cook for 1 minute.
  3. Add the Red Gold Moruga Hill Rice and stir until rice is coated with the seasoned mix.
  4. Add water, first two cups stirring intermittently, then once water is absorbed, add one more cup, add the final 1/4 cup if needed. Cover and allow rice to finish steaming. Remove from heat when rice has cooked.

    Preheat oven to 350 degree F.
  6. Place spice mix in a bowl with oil and combine.
  7. Place the cleaned fish on a tray, rub the tilapia with the spice mix on the outside and inside of the fish.
  8. Stuff the fish with the cooked Red Gold Moruga Hill rice. Coat the stuffed fish with the seasoned breadcrumbs. Place on a lined baking sheet.
  9. Bake in a preheated oven for approximately 25-30 mins until golden brown (this time may vary depending on the size of the fish). Remove from the oven.
  10. Top each fish with a spoonful of Just D’s Tomato Relish and serve on a bed of mixed greens.

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