1 Grilled Tilapia Recipe
Make 1 Grilled Tilapia Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Seasoning
Finishing & Garnish
Method
Marinade & Seasoning
- 1
Prepare fillets
Pat the tilapia fillets dry with paper towels. Inspect for any remaining bones and remove with tweezers if needed. Place fillets in a shallow dish or rimmed baking sheet in a single layer.
- 2
Make marinade
Mince the garlic. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, paprika, dried oregano, kosher salt, black pepper, red pepper flakes and lemon zest until combined.
- 3
Pour or brush about two-thirds of the marinade over the fillets, turning them to coat evenly. Reserve the remaining marinade for basting while grilling. Let fillets marinate at room temperature for 15 minutes or refrigerate for up to 30 minutes. If refrigerated, bring to room temperature for 10 minutes before grilling.
Grilling
- 4
Preheat grill: Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, preheat over medium-high heat and lightly oil the pan.
- 5
- 6
Grill fillets: Place tilapia fillets on the grill, skin-side down if skin is present, or presentation-side down. Close the lid and cook undisturbed for 3–4 minutes until the edges start to turn opaque and grill marks form. Carefully flip using a wide spatula and grill 2–3 minutes more until the fish is opaque throughout and flakes easily with a fork. Total cooking time will be about 5–7 minutes depending on thickness (internal temperature 145°F / 63°C).
- 7
Baste while grilling: During the last 1–2 minutes of cooking, brush the reserved marinade over the fillets once to add flavor (do not use marinade that sat with raw fish unless brought to a boil).
Finishing & Garnish
- 8
Finish with butter: Remove fillets from the grill to a warm platter. Immediately dot each hot fillet with a small amount of unsalted butter so it melts over the top.
- 9
Garnish and serve: Sprinkle chopped fresh parsley over the fillets and serve with lemon wedges on the side. Squeeze fresh lemon juice over the fish to taste before eating.
- 10
Serve suggestions: Serve 1 fillet per person with simple sides such as steamed vegetables, rice, or a green salad.