Grilled Tilapia with Watercress

Instructions

1. 1

   Prepare your grill by heating it to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.

   Tip: If using a charcoal grill, ensure coals are white-hot and evenly distributed for consistent cooking.

2. 2

   Pat the tilapia fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt and pepper.

   Tip: Drying the fish helps it develop a better crust and prevents sticking to the grill.

3. 3

   In a small bowl, whisk together the remaining 4 tablespoons of olive oil, lemon juice, minced shallot, and dijon mustard to create the vinaigrette. Season with a pinch of salt and pepper, then set aside.

   Tip: Make the dressing while the grill heats to save time.

4. 4

   Place the tilapia fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, until the skin is crispy and releases easily from the grates.

   Tip: Avoid flipping too early; wait until the fish naturally releases from the grill.

5. 5

   Gently flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Tilapia cooks quickly, so monitor carefully to avoid overcooking and drying it out.

6. 6

   While the fish cooks, combine the fresh watercress, sliced radishes, and capers in a large bowl. Toss gently with the prepared vinaigrette and fresh dill just before serving.

   Tip: Don't dress the salad too early or the watercress will wilt.

7. 7

   Transfer the grilled tilapia to serving plates and top each fillet with a generous portion of the watercress salad. Sprinkle with lemon zest and serve immediately.

   Tip: Serve while the fish is still warm for the best contrast of temperatures and textures.