Grilled Tilapia

Pat tilapia fillets completely dry with paper towels and place in a large mixing bowl. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, pepper, and garlic powder to create the marinade. Pour the marinade over the fish fillets and gently turn to coat both sides evenly. Let marinate for 5-10 minutes at room temperature while you preheat the grill, allowing the flavors to penetrate the fish.

Preheat your outdoor grill or grill pan to medium-high heat (about 400-450°F). Clean the grill grates thoroughly and spray with cooking spray to prevent sticking. If using an outdoor grill, oil the grates with a paper towel dipped in oil using tongs for safety. Have your fish spatula ready and prepare a serving platter lined with fresh lemon slices. Brush the grill grates one more time with oil just before placing the fish to ensure easy release.

Remove tilapia from marinade and place directly on the hot grill grates, laying them away from you to avoid oil splatter. Grill for 4-5 minutes on the first side without moving until you see nice grill marks forming. Carefully flip using a fish spatula and grill for another 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Brush with melted butter during the last minute of cooking for extra richness and flavor.

Transfer the grilled tilapia to your prepared serving platter using the fish spatula to keep fillets intact. Immediately sprinkle with fresh chopped parsley and a squeeze of fresh lemon juice for brightness. Arrange lemon rounds around the fish and serve with your choice of sides such as grilled vegetables, rice pilaf, or a fresh garden salad. Serve immediately while hot to enjoy the perfect contrast of the smoky grilled exterior and tender, flaky interior that makes this healthy weeknight dinner both satisfying and delicious.