Grilled Tilapia with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The tilapia gets this gorgeous caramelized glaze while the lotus root cooks alongside, and honestly, the whole thing feels fancy but couldn't be simpler. Lotus root is packed with fiber and vitamin C, so you're getting something really nourishing here. The ginger and soy create this perfect balance of savory and bright, and since everything cooks on one grill, cleanup is minimal. My family asks for this one constantly, and I love that I can have it on the table without any stress.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 1 poundfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsalt(divided)
- 1 teaspoonblack pepper(divided)
- 3scallions(sliced thin, white and green parts separated)
- 1lime(cut into wedges)
- 2 tablespoonswater
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While the grill heats, prepare the glaze by whisking together soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, and water in a small bowl until smooth.
Tip: Make the glaze ahead of time and let it sit for a few minutes so the flavors meld together.
- 2
Pat the tilapia fillets dry with paper towels and brush both sides lightly with olive oil. Season evenly with half the salt and half the black pepper.
Tip: Dry fish prevents sticking to the grill and creates better browning.
- 3
Arrange the lotus root slices on a large piece of heavy-duty foil. Drizzle with a bit of the ginger-soy glaze, sprinkle with the remaining salt and pepper, and scatter the white parts of the scallions on top. Fold the foil into a sealed packet.
Tip: The foil packet allows the lotus root to steam gently while absorbing the glaze flavors.
- 4
Place the foil packet on the grill grate and cook for 12-15 minutes, rotating occasionally to ensure even cooking.
Tip: The lotus root should be tender when a fork pierces it easily.
- 5
Once the lotus root is nearly done, place the tilapia fillets directly on the oiled grill grates, skin-side down. Grill for 4-5 minutes without moving them.
Tip: Resist the urge to flip early; let the fish develop a light golden crust for better texture and flavor.
- 6
Carefully flip the tilapia and brush generously with the ginger-soy glaze. Continue grilling for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Tip: The glaze will caramelize slightly on the fish, creating a savory-sweet coating.
- 7
Remove the foil packet with lotus root and the tilapia from the grill. Carefully open the foil packet to release steam.
Tip: Open the foil away from your face to avoid the hot steam.
- 8
Divide the lotus root among four serving plates, then top each portion with a grilled tilapia fillet. Drizzle any remaining glaze from the foil packet over the fish and lotus root. Garnish with the reserved green scallion slices and serve immediately with lime wedges.
Tip: The lime juice brightens the dish and adds a fresh finish to the rich ginger-soy flavors.
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