Grilled Tilapia with Radish Slaw and Citrus Butter

Instructions

1. 1

   Prepare the radish slaw by combining sliced radishes, red onion, and jalapeño in a large bowl. Drizzle with 2 tablespoons olive oil and lime juice, then season with half the salt and pepper. Toss gently and set aside for 10 minutes to allow flavors to meld.

   Tip: The radish slaw can be prepared while you preheat the grill, saving time.

2. 2

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.

3. 3

   Pat the tilapia fillets dry with paper towels. Brush both sides with the remaining 2 tablespoons olive oil and season evenly with remaining salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the grill.

4. 4

   Place tilapia fillets on the preheated grill and cook for 5-6 minutes on the first side without moving them. The fish should develop light grill marks.

   Tip: Resist the urge to flip frequently; let the fish develop a nice crust.

5. 5

   Carefully flip the fillets using a fish spatula and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Tilapia is delicate, so use a wide spatula and work gently to avoid breaking the fillets.

6. 6

   While the fish cooks on the second side, prepare the citrus butter by mixing softened butter, lemon zest, and fresh dill in a small bowl until well combined.

7. 7

   Transfer cooked tilapia to serving plates and immediately top each fillet with a dollop of citrus butter, allowing it to melt slightly over the warm fish.

   Tip: The residual heat will melt the butter and distribute the flavors.

8. 8

   Top each tilapia fillet with a generous portion of the radish slaw, allowing some of the juices to drip over the fish. Garnish with fresh cilantro and serve immediately.

   Tip: Serve immediately while the fish is hot and the slaw is still crisp for the best textural contrast.