Lemon and Dill Tilapia

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As I’ve mentioned, I really like cooking with Tilapia.  It is tasty and foolproof!

This recipe is great because it can be made on the grill with little mess.  A few weeks ago, it was really warm here in the northwest.  We already had Tilapia on our weekly menu, but the last thing I wanted to do was have the stove going inside.  I came up with this method for cooking it on the grill.  It’s only a few ingredients and really tasty!

We’re going to cook the Tilapia in foil on the grill, so get a piece ready to place the fish and other ingredients in.  Let’s get started!

Turn the grill on medium and let it heat up.

Drizzle the olive oil over both sides of the Tilapia filets and then season with the salt and dill.

Put the filets on the foil and fold up the sides of the foil so it makes a little tray. Squeeze the juice of half of a lemon over them (a note about juicing citrus: roll it a few times first- it will get more juice out.). Cut another lemon in half lengthwise and cut each side into half moons. Lay those lemon slices over the filets.

Now we’re ready for the grill!  Put the foil packet on the grill and shut the cover.  Since I didn’t want to do any cooking inside, I also grilled some veggies to have on the side while the Tilapia was cooking.  I grilled Portabello mushroom caps by cleaning them, brushing them with a olive oil, sprinkling them with salt and popping them on the grill. They took about 10 minutes, flipped halfway through.

Depending on the size of your filets, they will take between 10 and 15 minutes.  They will be done with they are bright white (or opaque) and flaky.

Once they’re done, take them off the grill.  Carefully move each filet to a plate with the lemon slices still on top.

This dish is nice and light and perfect for the warm summer weather.  Pair it with some grilled veggies, or a salad and some fresh fruit.