Grilled Tilapia with Rocket

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a pan grill instead, heat it over medium-high heat until shimmering.

2. 2

   Pat the tilapia fillets dry with paper towels and season both sides generously with sea salt and black pepper.

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

3. 3

   Whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, and dijon mustard in a small bowl to create the dressing.

   Tip: Make this dressing while the grill heats for perfect timing.

4. 4

   Place tilapia fillets on the hot grill and cook for 5-6 minutes without moving them, until the flesh becomes opaque and flakes easily.

   Tip: Resist the urge to move the fish—let it develop a golden crust.

5. 5

   Carefully flip the fillets and grill for another 4-5 minutes until cooked through.

   Tip: Use a thin metal spatula to flip gently and avoid breaking the delicate fish.

6. 6

   While the fish cooks, toss the rocket, cherry tomatoes, and red onion in a large bowl with the remaining 1 tablespoon of olive oil and a pinch of salt.

   Tip: Keep the salad simple to let the peppery rocket shine.

7. 7

   Transfer the grilled tilapia to serving plates and top generously with the rocket salad.

   Tip: The warm fish will slightly wilt the rocket, creating a perfect texture contrast.

8. 8

   Drizzle the lemon-garlic dressing over each plate and finish with fresh chopped parsley before serving.

   Tip: Serve immediately while the fish is still warm.