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How to Prepare Tilapia on the Grill

by
author image Christopher Godwin
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."
How to Prepare Tilapia on the Grill
A grilled tilapia fillet. Photo Credit Juanmonino/iStock/Getty Images

Tilapia is a soft, white fish with a delicate, light taste that will assume the flavor of any herbs and spices used to season it, as well as any marinades used beforehand. Tilapia is widely available in frozen form in many different venues, and can commonly be found fresh in fish markets and in some grocery stores. Tilapia pairs well with dry, white wines with just a hint of citrus fruit flavor.

Step 1

Allow the tilapia to defrost in the refrigerator for up to 36 hours if it has been previously frozen. Pat the pieces of fish dry with paper towels until all moisture has been removed.

Step 2

Lightly brush both sides of the fish with extra-virgin olive oil or a combination of extra-virgin olive oil and unsalted butter.

Step 3

Sprinkle sea salt or kosher salt and freshly ground black pepper on the fish along with any fresh or dried herbs you wish to use.

Step 4

Cover the fish with plastic wrap until needed.

Step 5

Heat the grill over high heat for about 20 minutes with the top down or until the grill is extremely hot.

Step 6

Lightly brush the grill surface where you will be putting the fish with extra-virgin olive oil.

Step 7

Grill the tilapia for five minutes on the first side without flipping or moving the fish.

Step 8

Flip the tilapia over with a fish spatula and cook it for an additional five minutes.

Step 9

Remove the fish from the grill and transfer it to a large serving platter or individual plates. Allow the fish to rest for five minutes before serving.

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