Grilled Tilapia with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one because it comes together in just 40 minutes from start to table. I've been making grilled tilapia with okra all summer, and it's become my go to weeknight dinner since it's so simple and budget friendly. Tilapia is mild and flaky, making it perfect for grilling, while the okra gets wonderfully tender and slightly charred. Plus, okra is packed with fiber and nutrients that are great for your digestion. With nothing more than some olive oil, garlic, lemon, and fresh thyme, you'll have a restaurant quality meal that feels special but requires minimal effort.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 1 poundfresh okra(trimmed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 4fresh thyme(sprigs)
- 1lemon(sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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