Best Grilled Lemon Parmesan Tilapia Recipes

GRILLED TILAPIA

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

LEMON PEPPER GRILLED TILAPIA RECIPE

Steps:

• Tear the foil into 6 equal pieces for each tilapia filet. Place a tilapia filet on each piece of foil.
• Preheat the grill over medium high heat (approximately 400 degrees F).
• Drizzle the olive oil over each filet and sprinkle each one with approximately 1/2 tsp Lemon Pepper Seasoning.
• Place directly on the grill for 8-10 minutes until the tilapia reaches an internal temperature for 145 degrees F.
• Be careful when unwrapping the foil packets and then the tilapia is ready to enjoy!

PARMESAN CRUSTED LEMON PEPPER TILAPIA RECIPE - BEST TILAPIA RECIPES

Steps:

• Preheat the oven to 400F.
• Mix together the grated Parmesan, lemon pepper, parsley and salt. Drizzle the tilapia with olive oil, then coat with the cheese mixture, pressing it in lightly with your fingers to make sure it sticks. sprinkle lightly with shredded parmesan. Transfer to foil lined baking sheet.
• Bake until the fish is opaque in the thickest part, about 10 minutes.
• To brown further, broil for about 5 more minutes until cheese crust is slightly crispy (watch carefully to make sure fish doesn't burn)
• Top with green onions and serve and serve with lemon wedges, optional.
• Enjoy!

BROILED PARMESAN-LEMON TILAPIA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
• Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
• Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
• Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
• Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

GRILLED LEMON-PARMESAN TILAPIA

Steps:

• In a small bowl, mix the first 10 ingredients until blended., Lightly oil grill rack. Place fish on rack. Grill, covered, over medium heat 4 minutes. Turn; spread cheese mixture over fillets. Grill, covered, 3-4 minutes longer or until fish just begins to flake easily with a fork. Serve with lemon wedges.

LEMON-GARLIC GRILLED TILAPIA

Steps:

• Preheat grill to high (450-500°F). (Alternatively, preheat a grill pan over high heat.) Zest lemon to yield 1 teaspoon. Cut the lemon in half crosswise.
• Combine butter, garlic and lemon zest in a small microwave-safe bowl. Microwave on Medium until the butter is melted, about 90 seconds, stirring halfway through. Sprinkle tilapia with salt and pepper; brush 1 side of each fillet with about 1 teaspoon of the butter mixture.
• Oil the grill rack by soaking a paper towel in oil and holding it with tongs to rub over the rack. Place the tilapia, buttered-sides down, on the oiled rack. Brush the exposed sides of the fish evenly with the remaining butter mixture. Cook until charred on the bottom, 3 to 4 minutes. Flip gently and continue grilling until the fish is opaque, 2 to 3 minutes. Transfer to a plate and let rest for 5 minutes.
• Place the lemon halves, cut-side down, on the grill rack; cook until charred, about 2 minutes. Squeeze the charred lemons over the fish, and sprinkle with parsley.

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO

Steps:

• Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
• Heat the grill to high.
• Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.