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Easy Grilled Tilapia Recipe

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4 from 2 reviews

This Easy Grilled Tilapia recipe features tender, flavorful tilapia fillets seasoned with a smoky blend of paprika, garlic, onion, and celery seed, then grilled over indirect heat to perfection. Ready in just 23 minutes, it’s a simple yet delicious seafood dish ideal for a quick weeknight dinner or a weekend cookout, served best with blistered or chopped cherry tomatoes.

Ingredients

Fish and Seasoning

  • 4 4-ounce tilapia fillets (wild caught if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons smoked paprika (pimentón)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon celery seed
  • Fresh ground pepper, to taste

For Serving

  • Blistered tomatoes or chopped cherry tomatoes

Instructions

  1. Preheat Grill: Preheat your grill to medium-high heat, aiming for a temperature between 375 to 450°F (190 to 230°C) to ensure even cooking and a nice sear on the fish.
  2. Prepare Fish: Bring the tilapia fillets to room temperature for about 15 minutes to promote even cooking and prevent sticking.
  3. Season Tilapia: Pat the tilapia dry using a clean towel. Rub each fillet evenly with olive oil, then sprinkle kosher salt and freshly ground pepper on both sides. In a small bowl, combine smoked paprika, garlic powder, onion powder, and celery seed, then gently pat this spice mixture onto each fillet for a smoky, aromatic flavor.
  4. Grill Fish: Place the tilapia skin-side down over indirect heat on the grill. Cook for 3 to 4 minutes until the fish easily releases from the grill grates. Flip the fillets and grill for an additional 3 to 4 minutes until the fish is opaque, tender, and just cooked through, reaching an internal temperature of 130 to 140°F (54 to 60°C).
  5. Rest and Serve: Remove the tilapia from the grill and let it rest for a few minutes to allow juices to redistribute. Serve topped with blistered tomatoes or chopped cherry tomatoes for a fresh, vibrant finish. Store any leftovers refrigerated in an airtight container for up to 3 days.

Notes

  • Bringing the fish to room temperature helps it cook evenly and prevents sticking to the grill.
  • Use a clean grill and brush the grates well with oil to avoid fish sticking.
  • If you don’t have smoked paprika, regular paprika can be used but will lack the smoky flavor.
  • Monitor the internal temperature to avoid overcooking, as tilapia cooks quickly and can dry out.
  • Blistered tomatoes add a juicy, slightly charred contrast that complements the smoky fish well.

Find it online: https://glowcooks.com/easy-grilled-tilapia-recipe/