Grilled Tilapia with Charred Corn and Cilantro Lime Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under 40 minutes and tastes like you spent way more effort than you actually did. Tilapia is naturally lean and packed with protein, making it perfect for eating well without the guilt. The charred corn adds a beautiful sweetness and texture, while the cilantro lime butter brings everything together with bright, fresh flavors. Best part? You need just basic pantry staples and a hot grill, so there's minimal cleanup and maximum deliciousness on your plate.
Ella x
Ingredients
- 4tilapia fillets(6 oz each, patted dry)
- 2fresh corn ears(husked and halved lengthwise)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh cilantro(finely chopped)
- 2lime(zested and juiced)
- 1garlic clove(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ½red onion(thinly sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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