Grilled Tilapia with Za'atar
This vibrant, herb-crusted tilapia brings the aromatic flavors of the Middle East to your grill in under 30 minutes.
Ingredients
- •4 tilapia fillets (about 6 ounces each)
- •3 tablespoons extra virgin olive oil
- •3 tablespoons za'atar spice blend
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 cloves garlic, minced
- •1 large 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 sear properly.
- 2
In a small bowl, whisk together the olive oil, za'atar, minced garlic, salt, and pepper to create a thick paste.
- 3
Brush the za'atar mixture generously over both sides of each tilapia fillet.
- 4
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 5
Place the fillets on the grill and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- 6
Place lemon rounds on the grill for the last 2 minutes of cooking to char them slightly.
- 7
Remove the fish from the grill, garnish with fresh parsley, and serve immediately with the charred lemon slices.
💡 Chef tips
- If you don't have an outdoor grill, you can use a cast-iron grill pan on the stovetop over medium-high heat.
- Ensure your grill grates are very clean and well-oiled; tilapia is a delicate fish and prone to sticking if the surface isn't prepared.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a pan.
✅ How it should turn out
The finished tilapia should have a beautifully charred, aromatic crust from the za'atar, with tender, flaky white flesh that tastes bright, earthy, and citrusy.