It’s simple to prepare this grilled tilapia for a tasty fish cooked over an open flame!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 fillets |
Ingredients
- ⅓ cup olive oil
- 1 teaspoon lemon-pepper seasoning, or to taste
- 1 teaspoon ground cumin, or to taste
- 1 teaspoon paprika, or to taste
- 1 teaspoon dried mustard, or to taste
- garlic powder, or to taste
- 4 (4 ounce) fillets tilapia
- cooking spray
Instructions
- 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 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.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 167 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made grill fish and mashed sweet potatoes with green beans and it came out great in place of garlic I used garlic salt and lemon juice about 1/2 teaspoon this is one I will make again.
Like others, I found it a little bland following directions, but found just a little salt was enough to bring out some flavor. The fish came out very moist and Its very easy to make and to customize. I made on a flat top grill instead of using foil with great results.
Mostly followed the recipe. Didn’t have lemon pepper, so I used lemon juice and pepper mixture. Also added onion powder and salt. Tasted without the salt and onion and decided it needed that extra bit. Gave it four stars because the cumin was a little strong. Will cut the cumin in half next time. Overall this makes a good marinade and I will add it to my saved collection.
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.
Very good I did use a bit of Jack Stack BBQ all purpose seasoning. Used the aluminum Foil and had no grill clean up
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.
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!!!!
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.