Grilled Tilapia with Courgette and Lemon Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.