This Campfire Soy Honey glazed Tilapia was the very first recipe I made while starting our travels across Minnesota. As we settled into our smaller home on wheels, I realized we had to get creative with the food we packed. With limited fridge space in our camper, the tilapia needed to be used up, and what started as practical decision turned into a real family favorite camping meal! I stuffed the fish with fresh ginger, green onions, and garlic before seasoning with salt and pepper. Then I cooked it over a fire fueled by charcoal and firewood, as I was also grilling chicken at the same time. I made a sweet and savory glaze and brushed over the fish as I was cooking. So so good and unforgettable!

Why you will love this recipe-

It is surprisingly easy. Whole fish may look intimidating, but this recipe comes together with simple ingredients and easy steps.
Packed with smoky flavor. Cooking the tilapia over a grate with charcoal and wood gives it incredible flavor you just can’t replicate indoors.
Made with fresh ingredients
Perfect for the campfire or backyard cookouts. This recipe feels a little special without requiring fancy equipment.
A great way to try whole fish. If you have never cooked whole tilapia before, this beginner-friendly recipe is a delicious place to start.

Ingredients you will need-

2 whole Tilapia Fish (mine were already cleaned)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoons olive oil
1 piece of fresh ginger, sliced and cut into matchsticks
4 garlic cloves, sliced
4 green onions, sliced into 2 inch pieces

Honey Soy Glaze

1/4 cup soy sauce
3 tablespoons honey
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 garlic cloves
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes

Additional ingredients-

Sliced lemon or lime
sliced green onions for garnish
sesame seeds

How to make-

Step 1. First make the glaze by mixing the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and red pepper flakes. Set aside.

Step 2. Next pat the fish dry and slice 2-3 slits on each side of each fish and season with salt, pepper and a little olive oil all over the inside and outside of the fish.

Step 3. Then get your grill ready and hot. Take a paper towel and dip it in some oil and rub it on the grates.

Step 4. After that stuff the inside of the fish with the ginger, garlic, and green onion. Use a toothpick to keep it closed.

Step 5. Finally place the fish on the hot grill or campfire with grate. I was using charcoal and wood so I had heat on one side and none on the other in case it got too hot I could move it over. Using your sauce, brush the fish generously while cooking on each side 5-8 minutes. The fish is done when the flesh flakes easily with a fork and reaches an internal temperature of 145 degrees. Remove from heat and brush with any remaining sauce. Garnish with green onions, lemon slices, or sesame seeds. We ate it with jasmine rice and seaweed.

Tips-

It is very important to oil the grill before you start to cook the fish, to prevent it from sticking. Mine did stick a little bit so I added more oil before flipping too the other side.
Another thing is to resist the urge to turn them too early so the skin can release naturally from the grate.
Medium heat is key. Flames that are too high can burn the skin before the fish cooks through

Storage–

Remove any meat from the bones and refrigerate in an airtight container for up to 2 days.