Grilled Tilapia Fillets
Perfect for weekend outdoor cooking, these tender, moist, and flaky grilled tilapia fillets are quick and easy. They’re also ideal for a crazy weeknight when you need dinner in a flash.
I’ve been concentrating more on grilling and smoking recipes because my family loves them so much. So when tilapia went on sale, I stocked the freezer. Besides, it’s so convenient because fish cooks quickly, is considered a healthy entree, and is delicious.
We made my mango salsa to go with it, and it was a hit. But feel free to make whatever sauce you love on the side.
Why Tilapia Is Worth Grilling
The mild and lightly sweet flavor with almost no fishiness makes it perfect even for those family members who don’t like fish. It’s a beautifully blank canvas that absorbs the flavors of whatever seasonings and sauces you cook it with. And because tilapia is slightly firm, it holds up well on the grill.
How to Grill Tilapia
Season the fish, grill it, and enjoy.
Recipe Notes
- Have some lime wedges on the table so guests and family can squeeze a bit of lime juice on the fillets if desired.
- Switch out the classic fish seasoning with Creole, Italian, or Old Bay seasoning.
Make-Ahead and Leftover Make-Overs
While fish is best straight off the grill, it also makes easy meal prep. Store it in an airtight container for 3-4 days in the fridge or in the freezer for 2-3 months.
Leftovers make a great substitute for salmon in patties and salads, and tuna in macaroni salad.
What to Serve With Grilled Tilapia
We love coconut rice, grilled veggies, and coleslaw. Sometimes I switch out the rice with grilled potato wedges for a tasty twist. A good chimichurri is a nice salsa to serve on the side if you prefer that over mangoes.
More Sensational Seafood Recipes
By Imma
Grilled Tilapia Fillets
Ingredients
- 4-6 tilapia fillets
- 1-2 tablespoons (15-30ml) olive oil
- 1-2 tablespoons (15-30g) fish seasoning
- salt and pepper to taste (¾-1 teaspoon per pound of fish)
Instructions
- Pat the fish dry with paper towels and place them on a baking sheet or large plate. Brush them with the olive oil and lightly season them with salt, pepper, and fish seasoning.
- Clean the grill grates and lightly brush them with oil to prevent the fish from sticking. Then preheat the grill to medium-high or 375-400°F (109-205℃). If using charcoal, ensure the coals are evenly lit and glowing.
- Place seasoned fish fillets directly on the preheated grill. Cook for 3-4 minutes. The actual time will depend on the fillet’s thickness, and the fish will release naturally from the grill. Gently flip the fillets with a wide fish spatula and grill them for another 3-4 minutes. The internal temperature will be 130-140℉ (55-60℃).
- Remove the tilapia from the grill and let it rest for a few minutes, garnish, and serve with your favorite sides.
Tips & Notes:
- For a quick homemade fish seasoning that’s enough for 4-6 fillets, mix 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and ¼ teaspoon optional cayenne pepper for added heat.
- Tilapia fillets run ¼-¾ inch thick, with a half inch being average. A general guideline is 3-5 minutes per side for every half inch of thickness. Gently check for doneness with a fork; the fish should flake easily but still be moist in the middle.
- Since fish is quite delicate, don’t flip the fillets until they release from the grates, and only flip them once.
- A grill basket is a useful tool to keep the fish from falling apart.
- Please keep in mind that the nutritional information is a rough estimate and can vary enormously based on the ingredients used in the recipe.
I like tilapia because it’s one of the least fishy fish. Grilling makes everything better.