Grilled Tilapia Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate fillets

Pat the tilapia fillets dry with paper towels. Place fillets in the dish with the marinade and spoon some over the top. Let sit at room temperature 10–15 minutes or refrigerate up to 30 minutes. Do not marinate longer than 30 minutes to avoid breaking down the delicate fish.

Preheat grill or skillet

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a large nonstick or cast-iron skillet over medium-high heat and brush with a little oil to prevent sticking.

Grill or pan-sear the tilapia

If using a grill, oil the grates. Place fillets on the grill (or in the skillet) and cook without moving 3–4 minutes per side, until the fish is opaque and flakes easily with a fork and internal temperature reaches 145°F (63°C). Thicker fillets may need an extra minute per side.

Rest and garnish

Transfer cooked fillets to a plate, squeeze a lemon wedge over each, sprinkle with chopped parsley if using, and let rest 2 minutes before serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring 2.5 cups water, 1 tbs butter or oil and 1/2 tsp salt to a gentle boil. Add the rinsed rice, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.

In a small bowl whisk together 2 tbs olive oil and 1 tbs red wine vinegar (or lemon juice). Season dressing with salt and pepper to taste.

Pour dressing over the salad just before serving and toss gently to combine.