Tilapia On The Grill 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:

• Preheat grill.
• Spread oil on both sides of filets.
• Sprinkle with seasoning.
• Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling.
• Serve with Aioli.
• Prepare aioli by combining all ingredients in a bowl, mixing and then refrigerate until you are ready for use.
• I served it with boiled new potatoes and green beans to dip in the Aioli.
• I use Low fat mayonnaise.
• Use seasoning of your choice.

Steps:

• Place each thawed tilapia fillet into a foil pouch.
• Add a teaspoon of butter to each filler and divide the old bay between fillets.
• Seal the foil pouch and place on grill.
• Grill for 7-10 minutes or until fish is cooked through.

Steps:

• Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let 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 refrigerated. Bring to room temperature before serving.
• Heat the grill to high.
• Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
• Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
• Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.

Steps:

• Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
• Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
• Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.

Steps:

• Place one fish fillet in center of each sheet of heavy duty aluminum foil. Season with salt and pepper, if desired. Top each fillet with 1 tablespoon Savory Herb Butter. Bring up foil sides; double fold top and ends to tightly seal packet.
• Grill over medium-high heat 10 to 12 minutes or until fish flakes easily with a fork, turning once.
• Combine 1/2 cup (1 stick) softened butter with 1 teaspoon each McCormick Italian Seasoning, Garlic Powder and Ground Mustard; mix until well blended.

Steps:

• Place the first 6 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until mixture is finely chopped., In a bowl, combine tomatoes and corn; stir in 1 tablespoon herb mixture and remaining salt., Place each fillet on a piece of heavy-duty foil (about 12 in. square). Top with herb mixture; spoon tomato mixture alongside fish. Fold foil around fish and vegetables, sealing tightly., Grill, covered, over medium-high heat until the fish just begins to flake easily with a fork, 6-8 minutes. Open foil carefully to allow steam to escape.

Steps:

• Turn your grill on.
• Oil a fish/vegetable pan for the grill -- one of those things that has all the holes in it.
• Spread out all the sliced onion on the grill pan.
• Place Tilapia fillets on top of the onions.
• Butter the fillets with mayo.
• Sprinkle with dill weed. You can go somewhat heavy with this. Like Christmas cookies.
• Sprinkle with black pepper.
• Sprinkle with paprika.
• Put pan on the grill. 10-15 minutes. Onions should be a little caramalized/charred.
• Serve with rice pilaf and grilled asparagus.

Steps:

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, then turn it over so that it's coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
• The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

Steps:

• Place lemon slice on a foil square.
• Cut garlic clove in half and rub both sides of fillet, place clove on foil.
• Place fillet on top, sprinkle with salt and pepper.
• Place ice cube on top of fillet. Fold foil into packet.
• Grill for approximately 10-15 minutes on medium-high heat.
• Carefully open packet and serve.