Grilled Tilapia with Pak Choi

Instructions

1. 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. 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. 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. 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. 5

   Transfer the grilled tilapia and pak choi to a serving platter. Drizzle any remaining glaze over the fish and vegetables.

6. 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.