Easy, flavorful tilapia grilled over flames!

Grilled Tilapia

olive oil

lemon-pepper seasoning,

cumin,

paprika,

mustard,

garlic powder,

(4 ounce) fillets tilapia

cooking spray

Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.


Preheat an outdoor grill for high heat and lightly oil the grate.


Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.


Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.


The cook time was spot on. The fish turned out very moist. The flavor, however, was lacking and was bland. The dried mustard gave it a bitter taste, so I'd probably only use 1/4 teaspoon at most next time, if at all. The recipe also omits salt which is essential in making the flavors pop. I did appreciate the easy cleanup tough! You could probably get away without flipping the fish if you grill with the lid closed.

Very good I did use a bit of Jack Stack BBQ all purpose seasoning. Used the aluminum Foil  and had no grill clean up

It was great!  Kids thought it tasted like steak.  I added 1/2 tsp of onion powder and a some sprinkles of red chili pepper flakes.  I used a grill pan instead of foil and sprinkled melted butter over the fish while it cooked on the grill.

Substituted Cayenne Pepper for Paprika and Hot Dry Mustard for the Dry Mustard to add a little spice to this.  Delicious and VERY easy to make!!!!

Loved it I will be using this recipe again.

Love this recipe.  Unexpected flavors get compliments from guests.  Works with or without the dry mustard.  Quick prep.

Family loved it.  Used a Gill pan instead of foil.   Only let it marinate for 10 minutes instead of an hour.   It is on the family repeat list.

grilled tilapia

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 1 hours, 20 minutes

Servings: 4

Author : rjholtz

Ingredients

Instructions

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