Grilled Tilapia with Bell Pepper and Lemon Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.