Lemon Pepper Grilled Tilapia Recipes

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

Steps:

• In a large frying pan, melt butter on a med heat.
• Add oil.
• Put fish in pan.Season with lemon pepper and salt.
• Turn in 3 minutes and season other side, cook for 4 more minutes.
• Serve.

Steps:

• Preheat oven to 425°. Place tilapia in a 15x10x1-in. baking pan. In a microwave, melt butter; stir in lemon zest and juice. Drizzle over fish; sprinkle with garlic salt, paprika and pepper., Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Sprinkle with parsley.

Steps:

• Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
• To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
• Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
• Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
• Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.

Steps:

• 1. Combine oil, lemon pepper, garlic salt, dill and lemon juice in a small bowl. Pour over tilapia filets trying to cover all filets evenly.
• 2. Place in refrigerator for 1 hour.
• 3. After 1 hour, spray grill with grill non-stick cooking spray, and then preheat grill to medium heat*. Place tilapia on grill and cover with marinade remaining on plate. Grill tilapia 6-8 minutes each side.

Steps:

• DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor).
• Place a slice of lemon on each fillet and pour lemon juice on fillets.
• Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
• Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
• Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!

Steps:

• Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
• Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
• STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets).
• Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich").
• Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
• Make a "tray" with sides, using aluminum foil.
• Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil.
• Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
• Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.).
• Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
• While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
• Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
• After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
• Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish).
• Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too.
• Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
• Plate and enjoy with pita bread/soft taco tortillas or garden salad.

Steps:

• Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half.
• Remove from the heat and lef cool.
• Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes.
• The lemon butter can be made 1 day in advance and refrigerate.
• Bring to room temperature before serving.
• Heat grill to high.
• Brush the fish on both sides with the olive oil and season with salt and pepper.
• Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred.
• Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
• Place orzo on a serving platter.
• Remove the fish from the grill and place on the orzo.
• Top each filet with some of the lemon and capers.
• Garnish with the remaining parsley.

Steps:

• In a shallow dish combine flour, cornmeal, garlic powder, salt, and lemon pepper until well combined.
• Place the eggs in a shallow dish.
• Dip fish fillets into the eggs then dredge in the flour/cornmeal mixture until well coated.
• Heat butter with oil in a large skillet.
• Add in the fillets and fry until brown on both sides.
• Place the fish on a serving platter and top each fillet with 2 to 3 lemon slices if desired.
• Delicious!