Grilled Tilapia with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just half an hour and tastes like something you'd get at a fancy restaurant. Tilapia is incredibly budget friendly and cooks so quickly on the grill, while the peppery watercress adds this wonderful fresh crunch that's packed with vitamins and antioxidants. The bright lemon dressing ties everything together beautifully, and honestly, it feels indulgent enough for company but simple enough that you won't stress about making it on a Tuesday night.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 946 mlfresh watercress(loosely packed, stems trimmed)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1shallot(minced)
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonlemon zest
- 4red radishes(thinly sliced)
- 2 tablespoonscapers(drained)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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