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.
My Rating:
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
Oven Baked Parmesan Crusted Tilapia
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.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Easy Grilled Tilapia with Paprika
Ingredients
- 1 lb Tilapia - about six medium fillets
- 3 tablespoons oil - not EV olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 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 grill lid open.
Have a question or something not clear? Ask in the comments.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published June 25, 2010.
Sharon
March 18, 2018 at 9:06 amTrying this today for Sunday dinner along with homemade mac n cheese and some veggies. Thanks for the recipe that sounded the best. If it sounds good, I can make it good and tastes great!
Leanna
July 8, 2017 at 6:19 amI always use EVOO…….. just wondering why you specifically state not to use it in this particular recipe? Thank you. Sounds like a fantastic recipe and can’t wait to try it.
DrDan
July 8, 2017 at 8:18 amThe smoke point of a really good EVOO can be as low as 320.
Kim Latta
July 13, 2016 at 7:28 pmThis is the best fish recipe ever! My husband who will only eat what moo’s or oinks & bulb-blub’s can only be battered & deep fried ….said….THAT RECIPE IS DELICIOUS! Yay…so happy to find something he likes! We have had this 2 times this week! I cooked it on a griddle on the stove….next time it’s hitting the grill! Thank you!
Dan Mikesell
July 13, 2016 at 11:16 pmHi Kim, Thanks for the note. Hit him with the grilled blackened tilapia.
Russ
March 3, 2016 at 9:39 amTeaspoons or Tablespoons?
DrDan
March 3, 2016 at 10:15 amHi Russ
The older recipes on this site use the old convention of t=teaspoon and T=tablespoons. It is covered in the FAQ’s but this is my most common question. I may re-edit but there are over 300 recipes.
DrDan
Deborah Wilkerson
July 8, 2015 at 5:20 ami cook a lot of fish love it i am wondering where i can buy the grill pan in your picture i just bought a new Traeger grill and want to try out your recipe for grilled paprika tilapia. Thank-You
DrDan
July 8, 2015 at 6:01 pmIt came from William Sonoma years ago. They don’t carry it anymore I think. Try Google for San Miguel Cast Iron BBQ Plancha. I don’t think it is made anymore but similar things are available.
Dan
Karina Ordaz
February 12, 2014 at 9:48 pmMy husband and I really enjoyed this recipe. Thank you very much. I would love to save this to my “recipes I’ve tried” pintrest board. Would you please add a pintrest link to this recipe? Thanks!
DrDan
February 12, 2014 at 10:15 pmFixed. This is one of the early posts and it may have taken several months to get to it to fix the formatting from Blogger.
Pin away and thanks for the comment.
DrDan
Dr Dan
June 25, 2010 at 3:54 pmTo Chris thanks, I really did like it to the point of having several other recipes planned.
Christine… Your mother said Mexican is not fish. I will do some fajita’s when your here to go with the rice but it needs to moo, oink or cluck not blub blub.
Christine
June 25, 2010 at 12:34 pmOooh, that looks really good. We should make fish tacos like this together when I come over next week. I will make lime cilantro rice. If I can stay awake. Think that would be too crazy?
Chris
June 25, 2010 at 11:55 amI don’t make much fish either. But for someone who doesn’t make it often, it sure looks like you do it very well. Flaky, white, and moist, great job!