Grilled Fish By Dapur Sinolin

Preparation: 10 minutes
Cooking: 35 minutes


  • 200 ml of Sinolin cooking oil
  • 1 ½ lb of Tilapia steak (halibut, trout lake, mahimahi, marlin, red snapper, salmon), about 3/4 inch thick
  • 2 tablespoons of butter or margarine, melt
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 lemon, cut into 4 slices
  • Red potatoes, boil and cut
  • Beans, boiled


  1. Brush the grill with Sinolin oil. Prepare the grill. Heat it to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for the gas grill.
  2. Cut the fish into several parts if the size of the fish is still too large. Brush the fish with about half of the butter, sprinkle with salt and pepper.
  3. Place the fish on the grill rack (if the fish fillets have skin, place the skin face down). Cover the grill to cook 10 to 14 minutes, rub 2 or 3 times with the remaining butter, until the fish is easily peeled with a fork. Serve with lemon and vegetable slices.

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