Grilled Tilapia with Courgette and Lemon Herb Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes like you spent hours in the kitchen. Tilapia is a lean white fish packed with protein, making it perfect for anyone looking to eat a bit healthier without sacrificing flavor. The lemon herb butter brings everything alive, while the grilled courgettes add a lovely smoky char that rounds out the plate beautifully. Best of all, you're using simple pantry staples and fresh herbs to create something restaurant quality at home. Trust me, this dish will become your go to meal for busy nights.
Ella x
Ingredients
- 4tilapia fillets(6 oz each)
- 2courgettes(sliced lengthwise into thin ribbons)
- 4 tablespoonsbutter(unsalted)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3 tablespoonsolive oil
- 1 teaspoonsalt(divided)
- ½ teaspoonblack pepper(divided)
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a gas grill, allow 5 minutes for preheating; for charcoal, wait until coals are white-hot.
- 2
Pat the tilapia fillets dry with paper towels, then brush both sides lightly with olive oil and season with half the salt and pepper.
Tip: Dry fish cooks more evenly and develops better color on the grill.
- 3
Toss the courgette ribbons with the remaining olive oil, salt, and pepper in a large bowl, ensuring even coating.
Tip: You can prepare these while the grill reaches temperature.
- 4
In a small saucepan over low heat, melt the butter with minced garlic, stirring constantly for about 2 minutes until fragrant. Remove from heat and stir in lemon juice, dill, and parsley.
Tip: Keep this herb butter warm but not bubbling to preserve the fresh herb flavors.
- 5
Place tilapia fillets on the grill and cook for 5-6 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid moving the fish too much for better browning.
Tip: Use a fish spatula or grill basket to prevent delicate fillets from breaking apart.
- 6
In the last 3 minutes of cooking the fish, arrange courgette ribbons on a separate section of the grill and cook for 2-3 minutes per side until tender with light char marks.
Tip: Don't overcrowd the grill; work in batches if necessary for even cooking.
- 7
Transfer the cooked tilapia and courgettes to a serving platter and drizzle generously with the warm herb butter.
Tip: Serve immediately while the butter is still warm and melting over the hot fish.
- 8
Garnish with fresh lemon wedges on the side for guests to squeeze over their portions.
Tip: Fresh lemon juice adds brightness and balances the richness of the herb butter perfectly.
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