Grilled Tilapia with Okra

Instructions

1. 1

   Preheat grill to medium-high heat and oil the grates to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes for even cooking.

2. 2

   Toss okra with 2 tablespoons of olive oil, salt, pepper, and paprika in a bowl until evenly coated.

   Tip: Pat okra dry with paper towels before oiling to help it char nicely.

3. 3

   Pat tilapia fillets dry with paper towels and brush both sides with 1 tablespoon of olive oil, then season with salt, pepper, and paprika.

   Tip: Dry fish ensures better contact with the grill grates and prevents sticking.

4. 4

   Place okra directly on the grill rack and cook for 8-10 minutes, stirring occasionally, until tender with light char marks.

   Tip: Okra should be slightly crispy on the outside but soft inside.

5. 5

   Grill tilapia fillets for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid moving the fish too frequently; let it cook undisturbed for the first 3 minutes to develop a nice crust.

6. 6

   While the tilapia cooks, heat butter with minced garlic in a small skillet over medium heat for 2-3 minutes until fragrant and the garlic is golden.

   Tip: Watch the garlic carefully to prevent it from burning, which would create a bitter taste.

7. 7

   Remove the garlic butter from heat and stir in lemon juice and fresh thyme.

   Tip: The residual heat will warm the lemon juice without cooking off its bright acidity.

8. 8

   Transfer grilled tilapia and okra to serving plates, drizzle generously with the lemon-garlic butter sauce, and garnish with lemon slices and extra thyme.

   Tip: Serve immediately while everything is still warm for the best flavor and texture.