Description
This grilled tilapia is perfectly seasoned and easy to make! You’ll be amazed by the amount of flavor: and you can use the method for white fish.
Ingredients
Scale
- 4 4-ounce tilapia fillets, (wild caught if possible)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika (also called pimentón)*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon celery seed
- For serving: blistered tomatoes or chopped cherry tomatoes
Instructions
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Bring the tilapia to room temperature for about 15 minutes.
- Pat the tilapia dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish.
- Grill the tilapia over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through (internal temperature is 130-140F). Allow to rest for a few minutes, then serve, topping with blistered tomatoes if desired.
Notes
*If you can’t find it, you can use sweet paprika. But smoked paprika brings the best flavor with a hint of smokiness.
- Category: Main Dish
- Method: Grilled
- Cuisine: American
- Diet: Gluten Free
Keywords: Grilled tilapia, How to grill tilapia