Grilled Tilapia with Crispy Brussels Sprouts and Lemon-Herb 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 just 45 minutes and honestly tastes restaurant quality. The tilapia is so lean and mild, making it perfect for soaking up that buttery lemon herb sauce, and it's packed with protein to keep you satisfied. I roast the brussels sprouts until they're golden and crispy, which brings out this amazing nutty flavor that pairs beautifully with the delicate fish. It's simple enough for beginners but impressive enough to serve guests, and the whole meal won't break the bank either.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 1½ poundsbrussels sprouts(halved)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 2 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.
Tip: Dry fish cooks better and won't stick to the grill grates.
- 2
In a large bowl, toss the halved Brussels sprouts with 3 tablespoons of olive oil, half the salt, and quarter teaspoon of black pepper. Spread them cut-side down on a grill-safe pan or skewer them on metal skewers.
Tip: Cut-side down allows the Brussels sprouts to caramelize and develop a golden crust.
- 3
Place the Brussels sprouts on the grill and cook for 12-15 minutes, shaking the pan occasionally, until the cut sides are deeply browned and the leaves are crispy. Transfer to a serving platter.
Tip: Don't move them around too much—let them sit to develop that beautiful color.
- 4
While Brussels sprouts finish cooking, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute until fragrant, then remove from heat and stir in fresh thyme, lemon juice, lemon zest, and red pepper flakes.
Tip: Keep the heat low to avoid browning the garlic, which can make it bitter.
- 5
Season the tilapia fillets with the remaining salt and black pepper on both sides. Place them directly on the grill grates and cook for 4-5 minutes on the first side without moving them.
Tip: Resist the urge to flip early—the fish will naturally release from the grates when ready.
- 6
Carefully flip the tilapia and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Tilapia is delicate, so handle it gently with a wide spatula to prevent breaking.
- 7
Transfer the grilled tilapia to the platter with the Brussels sprouts. Drizzle the lemon-herb butter over both the fish and vegetables, allowing it to soak in.
Tip: The warm fish will help the butter melt and coat everything beautifully.
- 8
Serve immediately while everything is hot, garnishing with extra fresh thyme and lemon wedges if desired.
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