Grilled Tilapia with Avocado

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Drying the fish prevents sticking and helps create a nice sear.

2. 2

   In a small bowl, whisk together sea salt, black pepper, and cumin. Sprinkle this seasoning mixture evenly over both sides of each tilapia fillet.

3. 3

   Prepare the lime crema by combining sour cream, 1 tablespoon lime juice, minced garlic, and a pinch of salt in a small bowl. Set aside.

   Tip: Make this ahead of time for easier assembly.

4. 4

   In another bowl, gently combine diced avocados, remaining 3 tablespoons lime juice, red onion, jalapeño, cherry tomatoes, and cilantro. Season with salt and pepper to taste. Cover with plastic wrap until serving.

   Tip: The lime juice prevents the avocado from browning.

5. 5

   Oil your grill grates lightly with the remaining 2 tablespoons of olive oil to prevent sticking.

6. 6

   Place tilapia fillets on the preheated grill, skin-side up. Grill for 5-6 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip too early; this ensures even cooking and prevents the delicate fish from breaking apart.

7. 7

   Carefully flip the fillets using a wide spatula and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F.

8. 8

   Transfer grilled tilapia to serving plates. Drizzle each fillet with lime crema, then top generously with the avocado salsa mixture.

   Tip: Serve immediately while the fish is still warm for the best flavor contrast.