Grilled Tilapia with Bell Pepper and Lemon Herb Butter
Prep
15 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over half an hour. Tilapia is such a lean protein that cooks incredibly fast, and it's gentle enough that even my less adventurous family members enjoy it. The fresh herbs and bright lemon butter sauce make it feel restaurant quality without any fuss. Bell peppers add wonderful color and natural sweetness, plus they're packed with vitamin C for immune support. Best of all, this meal won't break the bank but tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 4tilapia fillets(6 oz each, patted dry)
- 2bell peppers(mix of red and yellow, sliced into thick strips)
- 3 tablespoonsolive oil
- 4 tablespoonsbutter(unsalted, softened)
- 2 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 tablespoonfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F) and oil the grates well to prevent sticking.
Tip: Clean grates with a grill brush before oiling for best results.
- 2
In a small bowl, cream together softened butter, minced garlic, lemon juice, thyme, parsley, lemon zest, and a pinch of salt. Set this herb butter aside at room temperature.
Tip: Make this mixture while the grill preheats to save time.
- 3
Brush both sides of the tilapia fillets and bell pepper strips with olive oil, then season generously with sea salt and black pepper.
Tip: Pat the fish dry before seasoning so it doesn't steam on the grill.
- 4
Place bell pepper strips directly on the grill grates and cook for 4-5 minutes until they develop light char marks, then flip and cook another 3-4 minutes. Transfer to a plate.
Tip: Bell peppers should be tender but still have a slight bite to them.
- 5
Place tilapia fillets skin-side up on the grill and cook for 5-6 minutes without moving them, until the bottom develops a nice golden crust.
Tip: Resist the urge to flip too early; wait for the fish to release naturally from the grill.
- 6
Gently flip the fillets and cook for another 3-4 minutes on the other side until the fish flakes easily with a fork and is cooked through.
Tip: The internal temperature should reach 145°F when measured with a meat thermometer.
- 7
Transfer grilled tilapia to serving plates and top each fillet with a generous dollop of the prepared herb butter, allowing it to melt over the fish.
Tip: Serve immediately while the butter is still melting for maximum flavor.
- 8
Arrange the grilled bell pepper strips alongside the fish and serve with fresh lemon wedges on the side.
Tip: A simple green salad or grilled asparagus pairs beautifully with this dish.
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