Grilled Tilapia with Za'atar
This vibrant, herb-crusted tilapia brings the bright, earthy flavors of the Middle East to your grill in under 30 minutes.
Ingredients
- •4 tilapia fillets (about 6 oz each)
- •3 tablespoons extra virgin olive oil
- •3 tablespoons za'atar spice blend
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 lemon, thinly sliced
- •2 tablespoons fresh parsley, chopped
- •1 clove garlic, minced
Instructions
- 1
Preheat your outdoor grill or indoor grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- 2
In a small bowl, whisk together the olive oil, minced garlic, za'atar, salt, and pepper to create a fragrant marinade.
- 3
Pat the tilapia fillets dry with paper towels and brush both sides generously with the za'atar oil mixture.
- 4
Place the fillets on the hot grill and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- 5
During the last minute of cooking, place lemon slices on the grill to lightly char them.
- 6
Transfer the fish to a serving platter, garnish with the charred lemon slices and fresh parsley, and serve immediately.
💡 Chef tips
- If you are worried about the fish sticking to the grill, place the fillets on a piece of heavy-duty aluminum foil brushed with oil.
- You can substitute tilapia with other firm, white-fleshed kosher fish like sea bass or cod.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; it is best enjoyed cold in a salad or gently reheated.
✅ How it should turn out
The tilapia should have a beautiful golden-brown crust from the toasted za'atar, with a tender, flaky interior that smells of earthy thyme and bright citrus.