Grilled Tilapia with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
You're going to love this one because it comes together in just 35 minutes from start to table. I discovered this recipe when I needed something simple yet impressive, and now it's become a weeknight staple in my kitchen. Grilled tilapia is so mild and delicate that it pairs beautifully with bright lemon and fresh dill, while the edamame adds a protein boost and those wonderful plant based nutrients that keep me feeling satisfied. The cherry tomatoes get slightly blistered from the heat, creating little bursts of sweetness. Best of all, tilapia is budget friendly and the whole meal feels fancy without any fussy techniques.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 473 mlfrozen edamame
- 473 mlcherry tomatoes(halved)
- 3 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.
Tip: Use an oil-soaked paper towel held with tongs to oil the grates safely.
- 2
In a small bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, dill, lemon zest, salt, and pepper. Mix until well combined.
Tip: This marinade adds bright citrus flavor without overpowering the delicate fish.
- 3
Pat the tilapia fillets dry with paper towels and arrange them on a plate. Brush both sides generously with the lemon-garlic mixture and let sit for 5 minutes.
Tip: Drying the fish helps it develop a better crust on the grill.
- 4
In a separate bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on a grill-safe pan or foil packet.
Tip: Using a foil packet prevents small tomatoes from falling through the grill grates.
- 5
Place the tomato pan on the grill and cook for 3-4 minutes until they begin to blister and soften.
Tip: Keep these warm to the side while grilling the fish.
- 6
Carefully place the marinated tilapia fillets directly on the hot grill. Cook for 4-5 minutes without moving them, then gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Don't flip too early; the fish will release naturally from the grill when ready.
- 7
While the fish cooks, bring a pot of salted water to a boil. Add frozen edamame and cook for 4-5 minutes until heated through. Drain well.
Tip: Edamame cooks quickly, so keep an eye on the timing.
- 8
Return the cooked edamame to the pot and toss with butter and a small pinch of sea salt until well coated and warmed through.
Tip: The butter adds richness and helps the salt distribute evenly.
- 9
Transfer the grilled tilapia to a serving platter. Arrange the buttered edamame and roasted cherry tomatoes on the plate alongside the fish.
Tip: Serve immediately while everything is still warm for the best flavor.
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