To begin with I’ve always been a huge fan of sweet water fish and experimenting with varieties can get really amazing sometimes. This Grilled Tilapia recipe is quite an easy one with a lot of flavors and can be prepared by anyone. With flakiness in its flesh, I believe this preparation can be one of the best starters when it comes to fish barbecue.
Little info about grilled tilapia: A sweet water delight
I have used Tilapia as it is a healthy fish with many dietary benefits. It’s rich in protein and low in fat thus edible for people with protein deficiency or diabetes or even people on a strict diet.
Tilapia is a plant-eating river water fish that is native to Africa but now farmed and also distributed in more than 120 countries. It is one of the most consumed fishes and hot favorite in the eastern part of India.
But one of the most shocking things I came across is that many blogs have termed it as unhealthy and not fit for consumption which is not true.
I recommend fresh, but frozen works too
When it comes to grilling sweet water fish I always prefer and recommend the fresh one from the lot. But if you can’t get it fresh from your vendor then frozen is not a bad option at all. In one pound tilapia, you can get up to a maximum of six fillets. Ask your vendor to cut fillet sizes as per your need.
The simple & subtle grilled tilapia marinade
It’s time to pat the dry fillets, use a tissue or a thick paper as it’s a better option. Then add extra virgin olive oil, minced fresh parsley, 1-2 cloves chopped garlic, dried basil, lemon juice, salt & fresh ground pepper in a bowl. Whisk it well to form the marinade.
Rub this mixture on both sides of the fillets. Use a brush for a better spread.
Quick Tip: Apply this immediately on the fillets or the marinade will firm up.
You can use sealable plastic bag to keep the marinade as I’ve used in the recipe video. If you don’t have one just follow the steps above.
After that refrigerate the marinade for at least an hour.
Time for some fish grilling
Prepare the grill – This preparation uses a preheated grill at medium-high. Please make sure to do that before putting in the fish or you can also use a grill pan.
Quick Tip: As the fish is thin, don’t keep the lid closed for too long. Try open grilling if possible
Oiling is essential, so oil the grill well. The grilled tilapia recipe is what you need to make those weekends fabulous.
Now put the fillets on the grill or grilling pan and start the process. Grill for 4-5 minutes on each side.
At last, we have ecstasy in front of us. Serve hot and fresh with an awesome mango salsa salad which is the perfect companion for this recipe.
Grilled Lemon Garlic Tilapia
Ingredients
- 1 lb Tilapia fillets - 6 medium fillets
- 1/3 cup olive oil extra virgin
- 1 tbsp dried basil
- 1-2 clove of mined fresh garlic
- 1 tbsp minced fresh parsley
- 2 tsp squeezed fresh lemon juice
- salt and ground pepper
Instructions
- Pat dry fillets using tissue paper.
- In a small bowl, add 1/3 cup olive oil, 1 tbsp minced parsley, 1 tbsp dried basil, 1-2 cloves minced garlic, 2 tbsp lemon juice, salt & fresh ground pepper. Whisk the to form the marinade.
- Brush both sides of the fillets with the butter mixture. Do this quickly before the marinade firms up. Place them in a large tray.
- You can also use a sealable bag to put the marinade inside. It is airtight and holds the marinade well over the fillets. If you don't have one continue with the first step.
- Preheat the grill to 400 degrees F and oil the grates well.
- Place the fillets gently over it. Grill for about 4 minutes per side with an open lid (best method) or cover the lid just for a little while.
- Serve hot and fresh.
Notes
- Any grill pan, griddle, or even a grill basket will work as long as you can flip the fish.
- Preheat a griddle or grill pan with the grill on medium-high. A grill basket does not need to be preheated.
- If frozen, the tilapia needs to be completely thawed. Just moving the frozen tilapia from the freezer to the refrigerator overnight will do.
- This is one of the few recipes that I grill with the lid open.
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