Grilled Tilapia Recipes

Since I’m trying to follow a pescatarian diet, I’m using more and more pescatarian recipes, including lots of fish recipes. One of my go-to staples is tilapia fish. Why? A four-ounce serving of tilapia fillet contains 2.5 grams of fat and zero carbs. Tilapia calories – 100 per serving. Tilapia is a great value, too. I just bought a two-pound bag of individually-wrapped frozen tilapia fillets for around six bucks. That’s eight servings, which comes out to 75 cents per serving. Where else can you find high quality lean protein at such a bargain? The wrapped fillets are extremely convenient. I can just take out what I need for a single meal and leave the rest in the freezer. Even if you don’t plan ahead, the fillets will thaw quickly under cool running water. Another great thing about tilapia is that it’s so versatile, and you can find plenty of tilapia recipes. Today, I’m going to share a few easy recipes for tilapia with you.

Fried tilapia recipe

For tilapia recipes that use a frying method, peanut oil is the best cooking oil to use. Heat the oil to 360 degrees before adding fish.

Cracker-fried tilapia recipe

Ingredients:

1 pound tilapia fillets

All purpose flour

2 eggs

1/3 cup whole milk

2 cups finely crushed Ritz cracker crumbs

Peanut oil

Directions: Dry fish. Place flour a bag. Whisk together eggs and milk in a bowl. Place cracker crumbs in a pie plate.

Shake fish in flour, then dip in egg wash. Roll fillets in cracker crumbs. Fry coated fillets until golden brown. Drain on paper towels.

Blackened tilapia recipes

For blackened tilapia recipes, you’ll need a cast iron skillet. The pan has to get very hot, so cast iron works best for this purpose. If possible, find some fairly thick tilapia fillets for blackened tilapia recipes. Also, if you use frozen tilapia, it needs to be completely thawed first. The fillets also need to be dried well with paper towels before cooking.

Blackened tilapia with herbs

Ingredients:

1 pound tilapia fillets

2 tablespoons paprika

2 teaspoons Lawry’s garlic salt with parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon ground red pepper

½ teaspoon black pepper

1 tablespoon peanut oil

Directions: Dry fish fillets. Combine herbs and spices and coat fish with the mixture. Heat peanut oil in a large iron frying pan over high heat. When pan is very hot, add fillets and cook for about two minutes per side. If tilapia fillets are thick, adjust cooking time.

Spicy blackened tilapia

Ingredients:

1 pound tilapia fillets

2 sticks melted butter, divided

1 tablespoon Lawry’s garlic salt with parsley

1 tablespoon paprika

1 teaspoon ground red pepper

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon dried thyme

½ teaspoon cumin

1 tablespoon Louisiana hot sauce

1 tablespoon lemon juice

1 teaspoon minced garlic

Directions: Dry fish fillets well. Place half of the melted butter in a shallow dish. Combine dry seasonings.

Heat a black iron skillet until it’s white-hot. Dip a tilapia fillet in melted butter and coat with seasoning mix. Place fish in skillet and cook until partially charred. Drizzle uncooked side of fish with melted butter and turn fillet to blacken the other side. This will take about two minutes or less per side.

To remaining butter, add hot sauce, lemon juice, and minced garlic. Drizzle over cooked fillets.

Grilled tilapia

For grilled tilapia recipes, I’ve found that for outdoor grilling, a fish basket works well. It keeps the tender flesh from falling apart on the grill. You can also use an indoor grill like a George Foreman, which works great!

Outdoor grilled tilapia

Ingredients:

Tilapia fillets

Lime juice

Lemon pepper

Salt

Olive oil

Directions: Rinse and dry fish. Sprinkle lightly with lime juice and rub juice into flesh. Generously add lemon pepper, along with salt. Leave fish, uncovered, in fridge for about an hour.

Heat gas or charcoal grill to medium-high heat. Oil fish basket. Brush fish fillets with olive oil and place in grilling basket. Grill fillets on both sides until flesh is white, opaque, and flaky – about three minutes per side.

For indoor grilled tilapia, you don’t need a recipe. Just coat both cooking surfaces of a George Foreman grill with cooking spray and cook tilapia fillet until brown on both sides. Sometimes I wait to add seasonings until the fish is done, then serve the fillets with cocktail sauce or yum-yum sauce. Salsa is pretty darn good with grilled tilapia, too!

Broiled tilapia recipe

Because tilapia is lean, you’ll need to add a little fat to broiled tilapia before it’s cooked. Personally, I like using olive oil or Italian dressing. You might prefer using another type of oil, or you might like to use melted butter.

Broiled tilapia with sweet peppers

Ingredients:

Tilapia fillets

Bottled Italian dressing

Thin rings or strips of sweet red bell pepper

Grated parmesan cheese

Directions: Rinse and dry fillets. Preheat broiler and place oven rack five inches from broiler unit.

Place fish fillets on a foil-lined shallow baking sheet. Brush with Italian dressing. Top each tilapia fillet with two pepper rings or several pepper strips. Broil fish until edges are brown and flesh appears milky white. If the fillets are 1/2 inch thick or less, you won't need to turn the fish. Just turn off the oven and let the fillets remain in the heat for about five minutes. Sprinkle with grated parmesan.