Grilled Tilapia

By Whts4dinner

Grilled Tilapia

These grilled tilapia fillets are brushed with a quick mix of olive oil, fresh lemon juice, garlic and paprika, then cooked over medium-high heat for just a few minutes a side. The paprika gives a smoky colour and light char while the thin fillets stay moist. Finish with chopped parsley and lemon wedges for an easy weeknight dinner or a fast addition to a braai. Gluten-free, 20 minutes, 10 minutes to prepare and 10 minutes to cook, 6 servings, garlic cloves.

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves: 6

Ingredients

  • 1 tsp salt (or to taste)
  • 2 tsp paprika
  • 3 garlic cloves (minced)
  • 1 tsp vegetable oil (for the grill grate)
  • 6 pieces tilapia fillets
  • 3 tbsp lemon juice (freshly squeezed)
  • 3 tbsp olive oil
  • 6 pieces lemon wedges (for serving)
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley (chopped (optional))

Instructions

  1. Preheat a grill or grill pan to medium-high heat for about 5 minutes, then wipe the grate with the vegetable oil on a folded paper towel so the fish will not stick.
  2. Pat the tilapia fillets dry on both sides with paper towels so the marinade clings and the surface browns.
  3. In a small bowl, stir together the olive oil, lemon juice, minced garlic cloves, paprika, salt and black pepper.
  4. Brush the mixture generously over both sides of every tilapia fillet.
  5. Lay the fillets on the hot grill and cook for 3 to 4 minutes per side, turning once with a wide spatula, until the flesh is opaque all the way through, flakes easily with a fork and reaches 145°F (63°C).
  6. Move the fish to a platter, scatter over the fresh parsley, and serve straight away with the lemon wedges for squeezing.

Nutrition (per serving)

  • Calories: 210
  • Protein: 28 g
  • Fat: 9 g
  • Carbohydrates: 2 g
  • Sodium: 420 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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