Grilled Tilapia with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat grill to medium-high heat and lightly oil the grates. Meanwhile, toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper, spreading them on the grill rack in a single layer. Close lid and grill for 12-15 minutes, turning halfway through, until golden and tender.

   Tip: Place sweet potatoes on cooler side of grill if they're browning too quickly.

2. 2

   In a small saucepan, combine orange juice, minced ginger, honey, minced garlic, and lime zest. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly reduced and fragrant, then remove from heat and stir in fresh lime juice.

   Tip: The glaze will thicken slightly as it cools, so don't reduce it too much.

3. 3

   Pat tilapia fillets dry and brush both sides with remaining 2 tablespoons olive oil. Season generously with salt, black pepper, and top each with a sprig of fresh thyme.

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

4. 4

   Once sweet potatoes are nearly tender, place tilapia fillets directly on grill grates. Cook for 4-5 minutes without moving, then gently flip using a thin spatula and cook for another 3-4 minutes until fish flakes easily with a fork.

   Tip: Avoid moving the fish too early or it may stick; wait until it releases naturally from the grates.

5. 5

   Transfer grilled tilapia to serving plates alongside the sweet potato wedges. Drizzle the citrus-ginger glaze over the fish and potatoes, then garnish with sliced scallions and remaining lime zest.

   Tip: Serve immediately while everything is hot for the best flavor and texture.