Grilled Tilapia with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.