Grilled Tilapia with Tomato and Herb Butter

Instructions

1. 1

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

   Tip: Use high smoke point oil like vegetable or canola oil for brushing the grates.

2. 2

   In a small bowl, whisk together softened butter, minced garlic, half the basil, lemon juice, and a pinch of salt to create an herb butter. Set aside.

   Tip: Make this mixture while the grill heats up to save time.

3. 3

   Season both sides of the tilapia fillets generously with sea salt and black pepper.

   Tip: Don't season too early; add salt right before cooking to prevent the fish from becoming watery.

4. 4

   Place the tilapia on the preheated grill and cook for 4-5 minutes per side until the flesh is opaque and flakes easily with a fork. The fish should have light grill marks but remain tender.

   Tip: Avoid moving the fish around too much; let it sit to develop those beautiful grill marks.

5. 5

   While the fish cooks, heat 3 tablespoons of olive oil in a skillet over medium heat and sauté the sliced red onion for 2-3 minutes until softened.

   Tip: Cook this simultaneously with the fish to keep your timing efficient.

6. 6

   Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring gently until they begin to blister and release their juices.

   Tip: Don't overcook; the tomatoes should retain some firmness and burst slightly.

7. 7

   Deglaze the skillet with balsamic vinegar, scraping up any flavorful bits from the bottom, then fold in the remaining fresh basil. Taste and adjust seasoning as needed.

   Tip: The acidity from the vinegar brightens the dish and balances the richness of the fish.

8. 8

   Transfer the grilled tilapia to serving plates and top each fillet with a generous portion of the warm tomato-basil mixture. Finish with a dollop of the herb butter, allowing it to melt slightly over the hot fish.

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