Grilled Tilapia with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper in a large bowl.

   Tip: Cut squash pieces uniformly so they cook evenly on the grill.

2. 2

   Place butternut squash on the grill grates in a single layer, or use a grill basket. Grill for 15-18 minutes, stirring occasionally, until the squash is tender and golden brown on the edges.

   Tip: If using a basket, shake it every 3-4 minutes to ensure even cooking.

3. 3

   While the squash cooks, prepare the tilapia. Whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, fresh thyme, honey, remaining salt, remaining black pepper, and paprika in a small bowl.

   Tip: Reserve half of this glaze mixture for basting the fish while it cooks.

4. 4

   Pat the tilapia fillets dry with paper towels and brush both sides generously with half of the glaze mixture.

   Tip: Dry fish ensures better grill marks and prevents sticking.

5. 5

   Once the squash is nearly tender, move it to a cooler section of the grill. Place the tilapia fillets directly on the grill grates and cook for 4-5 minutes without moving them.

   Tip: Don't flip too early; let them develop a light char and they'll release naturally.

6. 6

   Carefully flip the tilapia and brush with the remaining glaze. Cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Tilapia cooks quickly; overcooked fish becomes dry, so watch it closely.

7. 7

   Remove the grilled butternut squash to a serving platter. Transfer the cooked tilapia to the platter alongside the squash. Pour the vegetable broth over the squash for added moisture and flavor.

   Tip: Let everything rest for 2 minutes before serving so flavors settle.