Grilled Tilapia with Tomato and Herb Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes like you've been cooking all day. Tilapia is a lean white fish packed with protein and omega 3 fatty acids that are fantastic for your heart health, and it's incredibly budget friendly too. The tomato and herb butter is where the magic happens, creating this bright, garlicky sauce that makes the delicate fish absolutely sing. Everything cooks right on the grill, which means minimal cleanup and maximum flavor. It's simple enough for a casual Tuesday night but impressive enough to serve to guests.
Ella x
Ingredients
- 4tilapia fillets(6 oz each, patted dry)
- 473 mlcherry tomatoes(halved)
- 3garlic cloves(minced)
- 237 mlfresh basil(chopped)
- 3 tablespoonsolive oil
- 2 tablespoonsunsalted butter(softened)
- 1 tablespoonbalsamic vinegar
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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