Entrée: United States – Grilled Tilapia

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 15 min

Total 31 min

Ingredients

4 tilapia fillets (5–6 oz / 140–170 g each), patted dry
2 tbsp (30 ml) olive oil, plus more for oiling grill grates
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
2 garlic cloves, finely minced
1 tsp paprika (sweet or smoked)
1 / 2 tsp ground cumin (optional)
1 / 4 tsp cayenne or red pepper flakes (optional)
3 / 4 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tbsp chopped fresh parsley or cilantro, plus more for garnish
Lemon wedges, for serving

Instructions

Preheat an outdoor grill to medium-high heat (about 400–450°F / 205–230°C). Clean the grates well, then oil them by rubbing a folded, oil-dampened paper towel with tongs.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, paprika, cumin (if using), cayenne (if using), salt, and black pepper.
Pat the tilapia very dry. Brush both sides of each fillet with the marinade. Let stand at room temperature for 10–15 minutes while the grill heats. Reserve chopped herbs for finishing.
For extra insurance against sticking, lightly oil the fish just before grilling. If your grates tend to stick or the fillets are very thin, use a well-oiled fish basket or a piece of lightly oiled foil.
Place the tilapia on the grill. Close the lid and cook until the underside is lightly charred and the edges turn opaque, about 2–3 minutes.
Carefully flip with a thin, wide spatula. Grill the second side until the fish is opaque, flakes easily, and reaches 145°F (63°C) at the thickest part, about 2–3 minutes more depending on thickness.
Transfer to a platter and rest 2 minutes. Sprinkle with chopped parsley or cilantro and squeeze fresh lemon over the top. Serve immediately with lemon wedges.
Notes: If using foil, lightly oil it and grill 3–4 minutes per side. For richer flavor, melt 1 tablespoon butter with a splash of lemon and brush over the fillets in the last minute of cooking.