Grilled Tilapia with Cassava Root Crisps and Lime-Cilantro Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The star is perfectly grilled tilapia, which is lean, affordable, and packed with omega 3 fatty acids that are wonderful for your heart. I pair it with crispy cassava root chips that have the perfect golden exterior, then drizzle everything with a vibrant lime cilantro sauce that brings brightness to every bite. The combination feels fancy enough for company but honestly couldn't be simpler to pull off in your own kitchen.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- ¾ kgcassava root(peeled and cut into 1/4-inch matchsticks)
- 5 tablespoonsolive oil
- 3fresh limes(juiced)
- 237 mlfresh cilantro(loosely packed, chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- ¼ teaspooncumin
- 710 mlvegetable oil for frying
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.
Tip: Dry fish prevents sticking and helps achieve better grill marks.
- 2
In a small bowl, combine sea salt, black pepper, paprika, and cumin. Season both sides of the tilapia fillets generously with this spice mixture.
Tip: Mix your seasonings ahead of time for even distribution.
- 3
Heat the vegetable oil in a deep skillet to 350°F. Working in batches, fry the cassava matchsticks for 4-5 minutes until golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
Tip: Don't overcrowd the pan; this keeps the cassava crispy rather than steamed.
- 4
While the cassava finishes cooking, place the seasoned tilapia fillets on the preheated grill. Cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
Tip: Avoid moving the fish too much on the grill to develop nice char marks.
- 5
Prepare the lime-cilantro sauce by whisking together the lime juice, minced garlic, fresh cilantro, and remaining 4 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper to taste.
Tip: Make the sauce while the fish grills to save time.
- 6
Transfer the grilled tilapia to serving plates and arrange a generous portion of cassava crisps alongside each fillet.
Tip: Serve the cassava immediately while still warm and crispy.
- 7
Drizzle the lime-cilantro sauce over the tilapia and cassava. Serve immediately with fresh lime wedges on the side.
Tip: The bright sauce balances the richness of the grilled fish beautifully.
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