Buzz
Frozen tilapia is a fantastic option for a quick and easy weekday dinner. Simply prepare a quick seasoning mix and rub it onto the fish fillets. Grill until the edges are golden and slightly crispy. You can also grill the frozen fillets while preparing a lemon butter sauce. Drizzle the sauce over the fish just before serving. For a fun dinner idea, wrap the frozen tilapia in foil with sliced vegetables. The fish and veggies will steam as they grill. Just unwrap the foil and enjoy a complete meal.
Ingredients
Grilled Tilapia with a Golden Crust
- 450 g frozen tilapia fillets
- 4 tablespoons (60 ml) extra virgin olive oil, set aside
- 3 tablespoons (20 g) paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/4 - 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Serves 4
Grilled Tilapia with Lemon Butter
- 1/4 cup (60 g) unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Zest of one lemon
- 4 pieces (170 g) frozen tilapia fillets
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Serves 4
Foil-Wrapped Grilled Tilapia with Vegetables
- 4 tilapia fillets (approximately 450 g)
- 1 large lemon, thinly sliced
- 2 tablespoons (30 g) butter
- 1 zucchini, thinly sliced
- 1 bell pepper, sliced
- 1 tomato, diced
- 1 tablespoon capers
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Serves 4
Steps
Grilling Tilapia to Golden Perfection Without Thawing
Preheat the oven to 450°F (232°C) and prepare a baking sheet. Line the baking sheet with foil. Drizzle 2 tablespoons (30 ml) of extra virgin olive oil onto the foil and use a brush to spread it into a thin, even layer. Set the baking sheet aside while preparing the fish.
Mix the grilling seasoning in a small bowl. Note that this amount of seasoning will be more than needed for the recipe, but you can store it in an airtight container for several months. Combine the following ingredients:
- 3 tablespoons (20 g) paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/4 - 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Rinse and pat dry the frozen tilapia. Take 450 g of frozen tilapia fillets and rinse them under cold water. Dry the fish with paper towels and place them on the prepared baking sheet.
Marinate the fish with oil and seasoning. Brush the remaining 2 tablespoons (30 ml) of olive oil over the fillets. Sprinkle 3 tablespoons of the seasoning mix on both sides of the fish, using your hands to rub it in.
Spray non-stick cooking oil on the fish and bake for 20-22 minutes. If you don’t have cooking spray, use a pastry brush to apply a thin layer of extra virgin olive oil or canola oil to the fillets. Place the baking sheet in the preheated oven and bake until the fish is golden brown.
Remove the fish and serve with tartar sauce. Check if the fish is cooked by using a fork to flake the thickest part of the fillet. If it easily separates, it’s done. If not, return the fish to the oven for another 5 minutes. Serve the grilled tilapia with tartar sauce, hushpuppies, and a side salad.
- Store the fish in an airtight container in the refrigerator for up to 3-4 days.
Grilling Frozen Tilapia with Lemon Butter
Preheat the oven to 425°F (218°C) and grease a baking dish. Choose a 9 x 13-inch baking dish and spray it with cooking oil to prevent the fish from sticking. Set the dish aside while preparing the fish.
- If you don’t have cooking spray, you can spread a small amount of melted butter or olive oil on the bottom of the dish.
Whisk together melted butter, garlic, and lemon. Place 1/4 cup (60 g) of unsalted butter in a microwave-safe bowl and heat it for about 30 seconds until melted. Remove the butter from the microwave and whisk it together with 3 minced garlic cloves, 2 tablespoons (30 ml) of freshly squeezed lemon juice, and the zest of one lemon.
Season the fish and arrange it in the baking dish. Take 4 frozen tilapia fillets and season them with salt and pepper to taste. Place the fillets in the prepared baking dish and pour the butter mixture over the fish.
Bake the fish for 20-30 minutes. Place the dish in the preheated oven and bake until the fish is fully cooked. To check if the fish is done, use a fork to flake the thickest part of the fillet. If it easily separates, the fish is ready. If not, return the dish to the oven and bake for an additional 5 minutes before checking again.
- If you’re using fresh or thawed tilapia, reduce the baking time to 10-12 minutes.
Garnish and serve the lemon butter grilled tilapia. Remove the fish from the oven and sprinkle 2 tablespoons of freshly chopped parsley on top. Serve the fish hot with a lemon wedge, rice, and grilled vegetables.
- Store any leftovers in an airtight container and refrigerate for up to 3-4 days.
Grilling Tilapia Fillets with Vegetables in Foil
Preheat the oven to 425°F (218°C) and prepare the foil. Take 4 sheets of heavy-duty aluminum foil, each about 20 inches long, and lay them flat on the counter. Spray the dull side of the foil with non-stick cooking oil or brush it lightly with olive oil to prevent the fish from sticking.
- If using regular foil, you may need to double-layer it to ensure it’s sturdy enough to hold the fish and vegetables.
Rinse and pat dry the frozen tilapia. Take 4 frozen tilapia fillets out of the freezer and rinse them under cold water. Place the fish on a plate and dry them with paper towels. If using thawed fish, rinsing and drying are unnecessary.
Arrange the fish on the foil with butter and lemon slices. Place one frozen tilapia fillet in the center of a foil sheet. Repeat with the remaining fillets. Season the fish with salt and pepper to taste. Cut 2 tablespoons (30 g) of butter into thin slices. Place a few slices of butter and 2 lemon slices on top of each fillet.
Mix the chopped vegetables with olive oil and seasoning. In a mixing bowl, combine 1 thinly sliced zucchini, 1 sliced bell pepper, 1 diced tomato, and 1 tablespoon of drained capers. Drizzle 1 tablespoon (15 ml) of olive oil over the vegetables, then sprinkle 1 teaspoon of salt and ¼ teaspoon of black pepper on top. Toss the vegetables to coat them evenly.
- You can substitute your favorite vegetables for any of the ones listed above. For example, use squash instead of zucchini or tomatoes.
Add the vegetables to the fish and seal the foil packets. Scoop ¼ cup (40 g) of the vegetable mixture onto each tilapia fillet. Fold the long sides of the foil toward the center and crimp the edges together to seal. Roll the ends of the foil tightly to create a secure packet.
Bake the foil packets for 30-40 minutes. Place each foil packet directly on the oven rack. Bake the packets for 30 minutes, then remove them to check if the fish is cooked. Carefully open the foil to release the steam and use a fork to flake the thickest part of the fish. If it easily separates, the fish is done. If not, reseal the packets and return them to the oven for an additional 5-10 minutes.
Remove the fish and serve with the vegetables. Turn off the oven and take out the foil packets. If you prefer, serve the fish and vegetables directly in the foil packets by placing each one on a plate and letting everyone open their own.
- Store any leftovers in an airtight container and refrigerate for up to 3-4 days.
What You'll Need
Grilled Tilapia with a Golden Crust
- Measuring cups and spoons
- Small bowl
- Spoon
- Baking sheet
- Aluminum foil
- Pastry brush
Grilled Tilapia with Lemon Butter
- Measuring cups and spoons
- 9 x 13-inch baking dish
- Cooking spray
- Microwave-safe bowl
- Whisk
- Fork
- Knife and cutting board
Foil-Wrapped Grilled Tilapia with Vegetables
- Heavy-duty aluminum foil
- Cooking spray
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Fork
- Spoon
