The effect of sugar on absorption of aluminum (Al) residue in Tilapia was studied. This work was carried out on 28 random tilapia fish samples. Samples were divided into four groups (seven for each group) where the 1^st group fish were grilled without additives and without wrapped with aluminum foil while the 2^nd group, fish were grilled without additives but wrapped with aluminum foil. The 3^rd group, fish were grilled with adding  salts, onion, tomato, garlic and lemon, then wrapped with aluminum foil, while the 4^th group, fish were grilled with adding salts, onion, tomato, garlic and lemon, then 5% sugar from weight of fish were spread on the whole fish surface and wrapped with  aluminum foil. Samples were grilled in oven at 180^oC for 20min. Each sample was divided into 2 parts; skin and muscle. The results showed that the highest level of aluminum residue in fish grilled with addition of salts, onion, tomato, garlic and lemon, while addition of sugar reduced migration of aluminum into the skin and muscle of fish.