Grilled Tilapia with Creamed Peas and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like restaurant quality. The tilapia is lean protein that cooks incredibly fast on the grill, while the creamed peas add richness and comfort. Peas are packed with fiber and vitamins, so you're getting something nutritious without sacrificing flavor. The bright lemon butter sauce ties everything together beautifully, and honestly, the whole meal feels fancier than the minimal effort required. It's perfect when you want to impress someone or just treat yourself to something special on a busy Tuesday night.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 473 mlfrozen peas
- 4 tablespoonsunsalted butter(divided)
- 118 mlheavy cream
- 1shallot(minced)
- 2garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the tilapia fillets dry with paper towels and lightly brush both sides with olive oil. Season generously with salt and pepper on both sides.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallot and cook for 2 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Tip: Don't let the garlic brown, or it will become bitter.
- 3
Add the frozen peas to the saucepan and stir occasionally for 3-4 minutes, allowing them to thaw and warm through. Pour in the heavy cream and bring to a gentle simmer.
Tip: You can crush some of the peas against the side of the pan for a creamier texture if desired.
- 4
Reduce heat to low and stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Season with a pinch of salt and pepper. Keep the sauce warm on the stove while you grill the fish.
Tip: The creamed peas can be made ahead and reheated gently just before serving.
- 5
Place the tilapia fillets on the preheated grill with the thickest part toward the hottest zone. Grill for 4-5 minutes without moving them, then carefully flip using a fish spatula.
Tip: Resist the urge to move the fish; this helps develop a nice crust and prevents sticking.
- 6
Grill the fillets for another 3-4 minutes on the second side, or until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Tilapia is a delicate fish and cooks quickly, so watch carefully to avoid overcooking.
- 7
Transfer the grilled tilapia to serving plates and top each fillet with a generous spoonful of the creamed pea sauce. Garnish with fresh thyme sprigs and a small squeeze of fresh lemon.
Tip: Plate the fish while the sauce is still warm for the best flavor and texture combination.
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