Mix up your outdoor grilling routine with this tasty recipe for Grilled Tilapia + Cilantro Lime Marinade. It’s easy and delicious!
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Have you ever tried to grill fish? No, not salmon. Flaky, white fish. And have you ever had the above-mentioned flaky, white fish stick to the grill? Well, this post is for you!
The solution is to place the fish in an aluminum foil pouch complete with a marinade of your choice (one of my favorite seafood marinades is the cilantro-lime one included in this recipe). Although using a foil pouch might not technically be considered grilling, you are able to throw some veggies on the side and enjoy cooking in the great outdoors.
Here are a couple of tips for grilling delicate fish, like tilapia, flounder or sole:
- Use a grill spatula to move the foil pouch. Tongs can rip the aluminum foil.
- Make sure the grill is fully preheated before adding the fish.
- Brush the inside of the foil with olive oil to keep the fish from sticking.
- Be careful when opening the foil pouch – steam builds up inside!
- Make sure the pieces of fish are all roughly the same size and thickness.
- Cooking times will vary based on the thickness of the pieces as well as the type of fish. A good guide is 4-5 minutes per ½” thickness. (So if it’s a 1” thick piece, it should take approximately 10 minutes.) If it’s a flaky fish, just pull a fork across the top. Once the fish is fully cooked, it will flake easily.
Did you make this Grilled Tilapia + Cilantro Lime Marinade at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Grilled Tilapia + Cilantro-Lime Marinade
- In a small food processor, combine the cilantro leaves and olive oil. Pulse until a smooth paste forms.
- Tear off a piece of aluminum foil approximately 18-20” long. Spray or brush a small amount of olive oil on the foil. Place the fish on the foil, and spread the cilantro-olive oil mixture on the top of the fish. Squeeze the lime wedges on top of the fish and then leave wedges in the pouch next to the fish.
- Cover the fish with a second, similarly sized piece of foil. Fold the edges together, and then fold them over again to create secure, sealed edges on all sides.
- Preheat the grill on medium-high heat for 8-10 minutes.
- Meanwhile, slice the vegetables and generously brush with olive oil, salt, and pepper.
- Place the foil pouch along with the vegetables on the grill.
- Grill for approximately 8-10 minutes on medium to medium-high heat, or roughly 4-5 minutes per ½” thickness of the fish. (The vegetables will likely need to be turned after 3-4 minutes, and (depending on size) they may need to come off of the grill a couple of minutes before the fish.)