Tender and flaky tilapia fillets marinated in a zesty chili-lime blend and grilled to perfection. This light and flavorful dish is ideal for a quick and healthy dinner, served alongside grilled vegetables or cilantro lime rice.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Marinade
4tilapia fillets (6 oz each)
3tbspolive oil
2tbspfresh lime juice (about 1 lime)
1tbsplime zest
2tbspchili powder
1tbspsmoked paprika
1tbsphoney
2clovesgarlic, minced
½tspground cumin
¼tspcayenne pepper (optional, for heat)
Salt and black pepper, to taste
For Grilling
Olive oil or non-stick spray, for the grill
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Prepare the Marinade
1
In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, smoked paprika, honey, garlic, cumin, cayenne pepper, salt, and black pepper.
Place the tilapia fillets in a shallow dish or resealable bag.
Pour the marinade over the fish, ensuring each fillet is well-coated.
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Remove from the refrigerator 10 minutes before grilling to bring to room temperature.
Prepare the Grill
2
Preheat the grill to medium-high heat (about 375°F/190°C).
Lightly oil the grill grates to prevent the fish from sticking.
Grill the Tilapia
3
Remove the tilapia from the marinade, letting the excess drip off.
Place the fillets on the grill and cook for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
Internal temperature should reach 145°F (63°C).
If using a grill pan, heat over medium-high heat and follow the same cooking instructions.
Serve and Garnish
4
Transfer the grilled tilapia to a serving platter.
Garnish with fresh cilantro and lime wedges.
Serve immediately with a side of grilled corn, cilantro lime rice, or a fresh green salad.
Tips and Variations
5
Make It Spicier: Add an extra pinch of cayenne pepper or a dash of hot sauce to the marinade.
Oven-Baked Option: Preheat the oven to 400°F (200°C) and bake the tilapia for 12-15 minutes or until cooked through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.
Freezing: Marinated but uncooked tilapia can be frozen for up to 2 months. Thaw in the refrigerator before grilling.
Serving Suggestion: Pair with a tropical mango salsa for added sweetness and a burst of flavor.
Ingredients
For the Marinade
4tilapia fillets (6 oz each)
3tbspolive oil
2tbspfresh lime juice (about 1 lime)
1tbsplime zest
2tbspchili powder
1tbspsmoked paprika
1tbsphoney
2clovesgarlic, minced
½tspground cumin
¼tspcayenne pepper (optional, for heat)
Salt and black pepper, to taste
For Grilling
Olive oil or non-stick spray, for the grill
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Directions
Prepare the Marinade
1
In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, smoked paprika, honey, garlic, cumin, cayenne pepper, salt, and black pepper.
Place the tilapia fillets in a shallow dish or resealable bag.
Pour the marinade over the fish, ensuring each fillet is well-coated.
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Remove from the refrigerator 10 minutes before grilling to bring to room temperature.
Prepare the Grill
2
Preheat the grill to medium-high heat (about 375°F/190°C).
Lightly oil the grill grates to prevent the fish from sticking.
Grill the Tilapia
3
Remove the tilapia from the marinade, letting the excess drip off.
Place the fillets on the grill and cook for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
Internal temperature should reach 145°F (63°C).
If using a grill pan, heat over medium-high heat and follow the same cooking instructions.
Serve and Garnish
4
Transfer the grilled tilapia to a serving platter.
Garnish with fresh cilantro and lime wedges.
Serve immediately with a side of grilled corn, cilantro lime rice, or a fresh green salad.
Tips and Variations
5
Make It Spicier: Add an extra pinch of cayenne pepper or a dash of hot sauce to the marinade.
Oven-Baked Option: Preheat the oven to 400°F (200°C) and bake the tilapia for 12-15 minutes or until cooked through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.
Freezing: Marinated but uncooked tilapia can be frozen for up to 2 months. Thaw in the refrigerator before grilling.
Serving Suggestion: Pair with a tropical mango salsa for added sweetness and a burst of flavor.
