Whole fish is not for the faint of heart. But those of you who cook or haven eaten it know that it's worth braving the bones for a more succulent feast. The first step to good fish is finding a decent fish monger. I get my fish at a market on 125th & Frederick Douglass {it's steps away from the A/B/C/D trains.} It's not so impressive at first glance or smell, but they are attentive & they clean a good fish! I love to take whole Tilapia and smother it in a simple wet rub. My Chinese 5 Spice Mix is simply: kosher salt, olive oil, chopped garlic, & Chinese 5 Spice. Blend together & smather it on the fish, & cook on top of veggies. I used yellow beans & peppers this time. The oils & seasonings will flavor the veggies. It's so good.
Chop, chop!
This is pre-oven. You want to make sure the fish is coated well on both sides & on the inside too.
The tail is delicious, but the head actually has some of the best meat.
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