Grilled Tilapia with Mushroom and Garlic Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Tilapia is wonderfully mild and cooks quickly on the grill, while the mushroom and garlic butter sauce adds incredible depth without much fuss. Mushrooms are packed with immune boosting compounds, and they pair beautifully with the delicate fish. The best part? You probably have most of these ingredients in your kitchen already, making this an easy go to meal that tastes restaurant quality but won't strain your budget or your schedule.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each, patted dry)
- 227 gmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 4 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
Tip: If you don't have a grill, you can use a grill pan on the stovetop over medium-high heat.
- 2
Pat the tilapia fillets dry with paper towels, then brush both sides lightly with olive oil. Season generously with sea salt and black pepper.
Tip: Dry fish is key to achieving a nice sear without the fillets sticking to the grill.
- 3
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced shallots and cook for 2 minutes until they begin to soften.
Tip: Cook the mushroom mixture while the fish is grilling to save time.
- 4
Add the sliced mushrooms to the skillet with the shallots and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Tip: Don't crowd the pan; let the mushrooms cook undisturbed for 2-3 minutes to develop color.
- 5
Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. Season with a pinch of salt and pepper.
Tip: Watch the garlic carefully to avoid burning it, which can make the dish taste bitter.
- 6
Remove the mushroom mixture from heat and stir in the remaining 2 tablespoons of butter and lemon juice. Set aside and keep warm.
Tip: The residual heat will melt the butter perfectly, creating a silky sauce.
- 7
Place the seasoned tilapia fillets on the preheated grill and cook for 4-5 minutes on the first side without moving them.
Tip: Resist the urge to move the fish; let it develop a light crust for better flavor.
- 8
Carefully flip the fillets and grill for another 3-4 minutes on the second side until the fish is opaque throughout and flakes easily with a fork.
Tip: Tilapia is delicate, so use a thin spatula and be gentle when flipping to prevent breaking.
- 9
Transfer the grilled tilapia to serving plates and generously spoon the warm garlic mushroom mixture over the top.
Tip: Serve immediately while the fish is hot and the butter sauce is still warm.
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