Grilled Tilapia with Beetroot and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat. While the grill heats, toss beetroot wedges with 2 tablespoons of olive oil, half the salt, and pepper. Spread them on a grill-safe tray or wrap in foil.

   Tip: Wrapping beetroot in foil helps them steam while grilling and prevents them from drying out.

2. 2

   Combine softened butter, minced garlic, fresh thyme, parsley, and lemon zest in a small bowl. Mix until well incorporated and set aside.

   Tip: Make the herb butter ahead of time for easier assembly during cooking.

3. 3

   Pat the tilapia fillets dry with paper towels and brush both sides lightly with the remaining olive oil. Season generously with sea salt and black pepper on both sides.

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

4. 4

   Place beetroot tray on the grill and cook for 12-15 minutes, shaking occasionally, until tender and caramelized at the edges.

5. 5

   Once beetroots are halfway cooked, place tilapia fillets directly on the grill grates. Cook for 4-5 minutes on the first side without moving them.

   Tip: Resist the urge to move the fish—let it develop a golden crust before flipping.

6. 6

   Carefully flip the tilapia fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Tilapia cooks quickly, so watch carefully to avoid overcooking and drying it out.

7. 7

   Transfer grilled tilapia to serving plates and top each fillet with a generous dollop of herb butter, allowing it to melt over the warm fish.

8. 8

   Arrange grilled beetroot wedges alongside the fish. Drizzle the beetroot with balsamic vinegar and squeeze fresh lemon juice over everything just before serving.

   Tip: The acidity from lemon and balsamic brightens the earthy beetroot flavors perfectly.