Grilled Tilapia with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just thirty minutes flat. Tilapia is such a lean protein that cooks incredibly fast on the grill, and it's gentle enough that even beginner cooks can nail it every time. I love pairing it with a bright cucumber salad that's loaded with fresh cilantro and lime, which gives you a nice dose of vitamin K for bone health. The best part? Everything is super affordable and you probably have most of it in your kitchen already. It's the kind of meal that feels fancy enough for company but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4tilapia fillets(6 oz each)
- 2english cucumber(thinly sliced)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsextra virgin olive oil
- 1red onion(thinly sliced)
- 237 mlfresh cilantro(chopped)
- 1jalapeño(seeded and minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1 tablespoonrice vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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