Grilled Tilapia Recipe
Served with coconut rice and sautéed vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grilled Tilapia
For the Coconut Rice
For the Sautéed Vegetables
Method
For the Grilled Tilapia
- 1
Prepare the Marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper until combined.
- 2
Marinate the Fish
Place the tilapia fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
- 3
For the Coconut Rice
- 4
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
- 6
Fluff the Rice
Remove the rice from heat and let it sit covered for 5 minutes. Then, fluff with a fork before serving.
For the Sautéed Vegetables
- 7
Prepare the Vegetables
Slice the bell pepper, zucchini, and carrot into thin strips.
- 8
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced vegetables, salt, and black pepper. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
