Grilled Tilapia with Za'atar
Enjoy a vibrant, herb-infused grilled tilapia bursting with the bright, earthy flavors of Middle Eastern za'atar and fresh lemon.
Ingredients
- •4 tilapia fillets (about 6 oz each)
- •3 tablespoons olive oil, divided
- •2 tablespoons za'atar spice blend
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2 cloves garlic, minced
- •1 lemon, sliced into rounds
- •1/4 cup fresh parsley, chopped for garnish
Instructions
- 1
Pat the tilapia fillets completely dry with paper towels to ensure they do not stick to the grill.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, kosher salt, and black pepper.
- 3
Brush both sides of each tilapia fillet evenly with the garlic-olive oil mixture.
- 4
Generously sprinkle za'atar over the top of each fillet, gently pressing the spices into the fish.
- 5
Preheat your outdoor grill or a grill pan over medium-high heat and brush the grates lightly with the remaining olive oil.
- 6
Place the tilapia fillets on the grill along with the lemon slices.
- 7
Cook undisturbed for 4 to 5 minutes until grill marks form and the fish easily releases from the grates.
- 8
Carefully flip the fillets and grill for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
- 9
Transfer the grilled tilapia to a serving platter, garnish with fresh parsley, and serve immediately with the charred lemon slices.
💡 Chef tips
- Make sure your grill grates are extremely clean and well-oiled, as tilapia is a delicate fish that can easily flake apart.
- If you do not have an outdoor grill, a cast-iron grill pan heated over medium-high heat works wonderfully indoors.
- Leftover cooked tilapia can be stored in an airtight container in the refrigerator for up to 2 days and flaked cold into salads.
✅ How it should turn out
The finished tilapia features a wonderfully smoky, charred exterior with an aromatic, herbaceous crust, while the interior remains flaky, moist, and infused with bright citrus and garlic notes.