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My grilled tilapia cooks in just 6 minutes and yields perfectly flaky and tender fish every time. It’s easy to make and needs minimal seasoning to shine.
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★★★★★ REVIEW
“I make grilled tilapia for my family year-round. It’s easy to make and works well using the stovetop too.” – Tamra
My family LOVES grilling seafood during the warmer months, and my grilled tilapia is a staple. I love to whip it up during busy weeknights because it’s fast, tasty, and versatile.
This particular recipe is straightforward and focuses on letting the fish’s natural flavors shine. Tilapia is super affordable and packed with nutrition- it’s low in fat and high in protein, so we typically pair it with healthy sides.
This is also the kind of fish I’d serve those who aren’t fans of seafood that tastes too ‘fishy.’ If you don’t have a grill or don’t want to fire one up, you can cook the tilapia on a grill pan just fine!
Love cooking with tilapia? Try my air fryer tilapia, parmesan crusted tilapia, and blackened tilapia next.
Key Ingredients
- Tilapia. While fresh tilapia fillets are preferred, I usually use thawed frozen ones and can’t tell the difference. If you do as I do, thaw them overnight in the fridge.
- Olive oil. You need some fat to ensure the fish doesn’t stick to the grill and to keep it crisp on the outside.
- Kosher salt and black pepper. These are the only seasonings to accentuate the fish’s natural buttery flavors.
- Lemons and parsley. To garnish.
How to grill tilapia
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the fish filets completely dry with a paper towel.
Step 2- Rub olive oil generously on both sides. Season with salt and pepper.
Step 3- Grill the tilapia filets until the sides begin to turn opaque. Flip to the opposite side and cook through.
Step 4– Transfer the filets to a serving plate. Garnish with a sprinkle of chopped parsley and fresh lemon.
Arman’s recipe tips
- Make sure the fish is at room temperature before grilling. This ensures the fish cooks evenly and completely, yielding a flaky texture.
- The best way to prevent fish from sticking to the grill is to ensure the grates are hot and well-greased. I like to add a drop of water to it, and if it sizzles instantly, it’s ready!
- You’ll know the fish is cooked once it reaches an internal temperature of 140- 145°F. To check, insert an instant-read thermometer into the thickest part of the fish. If you don’t have a thermometer, press a fork in the middle and drag it down so that it flakes. If there are multiple layers, the fish is cooked.
- No grill? No problem. I tested grilling the tilapia in a grill pan and it worked perfectly (as pictured).
Storage instructions
To store: Once the cooked fish has cooled to room temperature, store it in an airtight container in the fridge for up to 3 days.
To freeze: Keep the cooked and cooled fish in an airtight container in the freezer for up to 2 months.
Frequently asked questions
Of course! To grill the whole fish, coat it from head to tail in oil, salt, and pepper, then grill it over medium-high heat for 12 to 15 minutes, flipping halfway through. Let rest for 10 minutes before serving.
I know some of you may be a little wary of grilling such a tender fish. If you are worried about it flaking too quickly, feel free to grill the fish on aluminum foil. Just remember to grease the top to prevent sticking.
More grilled fish recipes
- Grilled Grouper
- Grilled Mahi Mahi
- Grilled cod
- Grilled Rainbow Trout
- Chilean Sea Bass Recipe
- Or any of these seafood recipes
If you tried this Grilled Tilapia or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
6-Minute Grilled Tilapia
Video
Ingredients
- 4 tilapia fillets 4-6 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pat down the fish with a paper towel to ensure there is no excess liquid.
- Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
- Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top.
- Add the fish and cook for 2-3 minutes or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes. You can check the doneness of the fish by inserting a meat thermometer into the center and making sure it reaches 140-145F.
- Serve the fish with fresh lemons.
Notes
- Cajun or Creole Seasoning. A smoky and tangy blend that comes with a subtle heat.
- Old Bay. A classic seafood seasoning.
- Lemon Pepper. To brighten up the flavors even further.
- Taco/Fajita seasoning. Similar to Cajun seasoning but puts the smokiness on full display.
- Greek seasoning. To help your fish taste like it’s come straight from the Mediterranean.
- Teriyaki. Baste the fillets in teriyaki sauce before grilling.
Nutrition
Originally published January 2023, updated May 2024, updated May 2025
