Grilled Tilapia with Radish Slaw and Citrus Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just thirty minutes. Tilapia is such a mild, delicate fish that it pairs beautifully with bright flavors, and the crispy radish slaw with its peppery bite cuts through the richness perfectly. Plus, radishes are packed with vitamin C and fiber, so you're getting real nutrition without any fuss. The citrus butter brings everything together with a burst of freshness that makes this feel restaurant quality, but honestly, it's incredibly simple. I love how quick it is to get dinner on the table without sacrificing flavor or quality.
Ella x
Ingredients
- 4tilapia fillets(6 oz each, patted dry)
- 1 poundradishes(thinly sliced)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsolive oil(divided)
- 237 mlfresh cilantro(chopped)
- 3 tablespoonsbutter(softened)
- 1 teaspoonlemon zest
- 1 tablespoonfresh dill(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(thinly sliced)
- 1jalapeño(minced)
Detail level
Instructions
- 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
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- 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
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
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
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
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
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.
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