This flaky and tender grilled lemon butter tilapia will be gone in 60 seconds. Well not quite, more like 5 minutes. Oh so simple and way up there on the health-o-meter, the taste-o-meter, and the I-really-should-do-this-more-o-meter.
Editor Note: This is a redo of a recipe from the first year of the blog. I have re-edited the photos and text. Also, I added the mandatory dog picture. Originally published August 17, 2010.
There is something classic about any fish with butter, lemon, and garlic. It is just what I would say is the traditional taste. Let’s do that on a grill to add a little char, and you have a wonderful healthy main dish.
My wife loved it, and so did I.
The one pound package of frozen tilapia had six medium fillets that I had moved from the freezer to the frig the night before. Fresh or thawed frozen either should be fine.
Even though I’m on a healthy cooking kick, I used real butter on this. I thought the taste was needed. That is 8 grams of fat spread over six fillets with a little left on the brush and bowl. So about 1 gram per fillet.
This is a fast cook. The grill is hot, and the fish is thin. I used a fancy grill griddle, but that is not really needed here. Any grill pan or griddle will work as long as you can flip the fish.
Do you want a little spicier treat? Try my Grilled Blackened Tilapia
Preheat grill on high with a griddle or grill safe pan in place. Oil well.
Pat dry fillets.
In a small bowl, put 2 teaspoons butter, 2 teaspoons lemon juice and 1/2 teaspoon garlic powder. Microwave for 10 seconds and mix well.
Brush both sides of the fillets with the butter mixture. Do this quickly before the solution firms up.
Lightly salt and pepper to taste.
Grill for about 4 minutes per side with an open lid. Serve hot off grill.
August 17, 2010
August 19, 2017