Grilled Tilapia with Charred Corn and Cilantro Lime Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While it heats, prepare the cilantro lime butter by mixing softened butter with chopped cilantro, minced garlic, lime zest, and half the lime juice in a small bowl. Set aside.

   Tip: Make the butter mixture ahead of time so flavors can meld while you prepare the fish and corn.

2. 2

   Pat the tilapia fillets dry with paper towels and brush both sides with olive oil. Season evenly with sea salt, black pepper, and smoked paprika on both sides.

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

3. 3

   Brush the corn halves lightly with olive oil and season with a pinch of salt and pepper. Place corn cut-side down on the grill first, as it takes longer than the fish.

   Tip: Grilling corn cut-side down creates beautiful caramelized char marks.

4. 4

   After 4 minutes, flip the corn and continue grilling. Once you've flipped the corn, carefully place the tilapia fillets skin-side up on the grill grates.

   Tip: Leave about 2 inches between fillets to allow heat circulation and prevent overcrowding.

5. 5

   Grill the tilapia for 4-5 minutes without moving it, until the flesh becomes opaque about halfway up the fillet and light grill marks appear.

   Tip: Resist the urge to move the fish too early; it will naturally release when ready.

6. 6

   Carefully flip the tilapia and grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.

   Tip: A meat thermometer ensures perfectly cooked fish without drying it out.

7. 7

   Remove the tilapia and corn from the grill to a serving platter. Top each fish fillet with a generous dollop of cilantro lime butter, allowing it to melt into the warm flesh.

   Tip: The residual heat will melt the butter perfectly over the hot fish.

8. 8

   Drizzle the remaining lime juice over the corn and sprinkle with fresh red onion slices for brightness. Serve immediately while hot and buttery.

   Tip: Fresh red onion adds a sharp contrast to the sweet, charred corn and rich fish.