Ingredients
- 4 tilapia fillets (4–6 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: lemon wedges for serving
Instructions
- Pat the tilapia fillets dry with a paper towel to remove any excess moisture.
- Rub both sides of each fillet with olive oil, then season with salt and pepper.
- Preheat the grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the fillets on the grill. Cook for 2–3 minutes, until the edges begin to turn opaque.
- Carefully flip the fish and cook for an additional 3 minutes, or until the internal temperature reaches 140–145°F.
- Remove from grill and serve immediately with lemon wedges or your choice of garnish.
Notes
- Store leftover cooked fish in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled fish in an airtight container for up to 2 months.
- To reheat, microwave covered for 20–30 seconds to avoid drying it out.
- Seasoning variations: Cajun, Old Bay, lemon pepper, taco/fajita, Greek, or teriyaki.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 0 g
- Sodium: 379 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 0.2 g
- Fiber: 0.1 g
- Protein: 34 g
- Cholesterol: 85 mg
