Easy grilled tilapia with great paprika needs only minimal preparation and a wonderful weeknight grilling to get the healthy fish meal you need.
Editor’s Note: Originally published June 25, 2010. Re-edited and updated on May 29, 2018.
My wife is always asking for fish, but I just don’t seem to think of it very often. I’m from Iowa, and if it doesn’t moo or oink, you don’t eat it. But it is time to break out of those old habits, and this is a great way to start.
The inspiration recipe was a Cooking Light recipe. It looked a bit bland, so I upped the spicy coating and except for making more spicy coating.
A very nice higher four but could be a lower five if you’re not from Iowa.
What is Tilapia?
Tilapia is mild tasting and ease of mass production on farms. So it is a widely available, healthy protein source.
They are generally fresh water inhabiting shallow streams, ponds, rivers, and lakes. Tilapia is native to Africa and the Middle East. However, they’ve been distributed around the world, and they’re farmed almost everywhere. They can tolerate a wide range of temperatures and are very hardy. Due to these characteristics, they can act like an invasive species at times.
Some internet “health sites” have been attacking tilapia as unhealthy using “click-bate” headlines like “worse than bacon.” While you can attack any farm-raised fish the for the method, or any farm product for that matter, the facts still support tilapia as a good source of low-fat protein.
Tilapia is lower in omega-3 than some wild fish but also lower in mercury. You can have that whole discussion about the impact of over-fishing of oceans. It goes on and on. If you want to debate this whole issue, do not comment here. This is a cooking site. I’m sure I know more nutrition and medicine than you and I will delete any comment about this issue.
Other Great Tilapia Options
Preheat grill with a griddle on medium heat. Spray griddle with grill rated Pam or brush with oil (Not EV olive oil).
In a small bowl mix 3 tablespoons vegetable oil, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Brush oil/spice mixture on both sides of the fillets and place on griddle.
Cook about 4 minutes per side with lid OPEN.
Originally published June 25, 2010.