Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 (6 oz) tilapia fillets

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper until emulsified.
  2. Pat the tilapia fillets completely dry with a paper towel. Brush the marinade generously over both sides of each fillet and let them sit for 10–15 minutes at room temperature.
  3. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates to prevent sticking.
  4. Place the fillets on the grill and cook undisturbed for 3–4 minutes per side until the fish is opaque and develops mahogany-colored char marks.
  5. Remove the fish from the heat when the internal temperature reaches 140°F (60°C). Transfer to a plate and let rest for 3 minutes before serving to allow the temperature to reach 145°F (63°C).