Grilled Tilapia with Asparagus

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat tilapia fillets dry with paper towels and place on a large plate.

   Tip: Dry fish ensures better browning and prevents sticking on the grill.

2. 2

   In a small bowl, whisk together olive oil, minced garlic, lemon juice, dill, thyme, salt, and pepper. Reserve half of this mixture in a separate bowl.

   Tip: Separating the marinade prevents cross-contamination with raw fish.

3. 3

   Brush the tilapia fillets generously with half the herb mixture, coating both sides evenly.

4. 4

   Toss the trimmed asparagus with the reserved herb mixture and a pinch of salt, spreading them in a single layer.

   Tip: Consistent sizing of asparagus spears ensures even cooking.

5. 5

   Oil the grill grates well using a folded paper towel dipped in oil. Place tilapia skin-side down on the grill, allowing it to cook undisturbed for 5-6 minutes until the flesh becomes opaque.

   Tip: Avoid moving the fish too early; it will release naturally when properly seared.

6. 6

   Carefully flip each fillet and cook for another 3-4 minutes until cooked through. Transfer to a serving plate and tent loosely with foil.

   Tip: Tilapia cooks quickly; watch carefully to prevent drying out.

7. 7

   Arrange asparagus spears perpendicular to grill grates in a bundle shape. Grill for 4-5 minutes, rolling occasionally, until tender with light char marks.

   Tip: Bundling prevents thin spears from falling through the grates.

8. 8

   Place a dot of butter on each tilapia fillet and serve immediately alongside the grilled asparagus with lemon wedges on the side.

   Tip: The residual heat will melt the butter perfectly for added richness.