Grilled Tilapia with Cucumber

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the tilapia fillets dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil.

   Tip: Dry fish prevents sticking and promotes better browning on the grill.

2. 2

   In a medium bowl, combine sliced cucumber, red onion, jalapeño, and minced garlic. In a small bowl, whisk together lime juice, rice vinegar, remaining 3 tablespoons olive oil, and half of the chopped cilantro.

   Tip: Prepare the cucumber salad while the grill heats for timing efficiency.

3. 3

   Pour the lime-cilantro dressing over the cucumber mixture and toss gently. Season with a pinch of salt and pepper. Set aside to marinate for at least 10 minutes.

   Tip: Letting the salad sit allows flavors to meld and vegetables to soften slightly.

4. 4

   Season both sides of the tilapia fillets generously with sea salt and black pepper.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

5. 5

   Place tilapia fillets directly on the hot grill grates. Cook for 5-6 minutes without moving them, until the flesh is opaque and easily flakes with a fork.

   Tip: Avoid moving the fish too early; let it develop a nice crust before gently turning.

6. 6

   Carefully flip the fillets and grill for another 4-5 minutes on the second side until cooked through.

   Tip: The second side cooks faster than the first, so watch carefully to avoid overcooking.

7. 7

   Transfer grilled tilapia to serving plates and top each fillet with a generous portion of the cucumber salad and its dressing.

   Tip: Serve immediately while the fish is hot and the salad is crisp.

8. 8

   Garnish with remaining fresh cilantro and serve with lime wedges on the side.

   Tip: Extra lime wedges allow guests to add more brightness to their dish if desired.