Grilled Tilapia with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. Tilapia is such a lean protein that cooks beautifully on the grill, and pairing it with pak choi gives you this wonderful contrast of tender fish and crispy greens. The best part is that pak choi is packed with vitamin C and calcium, making this dish as nutritious as it is delicious. A simple Asian inspired glaze of soy, lime, and ginger ties everything together without any fuss. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each, patted dry)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh lime juice
- 2 tablespoonssesame oil
- 3 clovesminced garlic
- 1 tablespoongrated ginger(fresh)
- 1 tablespoonhoney
- 2 tablespoonsolive oil(for brushing grill)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 2green onions(sliced, for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While it heats, combine soy sauce, lime juice, sesame oil, minced garlic, grated ginger, and honey in a small bowl to create the glaze.
Tip: Whisk the glaze until the honey is fully incorporated for a smooth coating.
- 2
Pat the tilapia fillets dry with paper towels and lightly brush both sides with olive oil. Season each fillet with salt, black pepper, and red pepper flakes if using.
Tip: Dry fish prevents sticking to the grill and ensures better browning.
- 3
Oil the grill grates generously to prevent sticking. Place tilapia fillets on the grill and cook for 3-4 minutes per side, basting with the glaze after flipping. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Don't move the fish too much on the grill; let it sit to develop a nice crust.
- 4
Meanwhile, brush the pak choi halves with olive oil and season with a pinch of salt and pepper. Place cut-side down on the grill alongside the fish during the last 4-5 minutes of cooking until lightly charred and tender.
Tip: The pak choi's flat side benefits from direct contact with the grill for caramelization.
- 5
Transfer the grilled tilapia and pak choi to a serving platter. Drizzle any remaining glaze over the fish and vegetables.
- 6
Garnish with sliced green onions and serve immediately with steamed rice or noodles if desired.
Tip: Fresh green onions add a bright finishing touch and aromatic flavor.
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