Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 6 oz tilapia fillets

Instructions:

  1. Use paper towels to pat the tilapia fillets bone-dry to prevent steaming and ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper until a thick paste forms.
  3. Apply the marinade generously to both sides of each tilapia fillet using a pastry brush.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C), clean the grates, and lightly oil them.
  5. Place the tilapia fillets on the grates, close the lid, and cook undisturbed for 3 to 4 minutes.
  6. Gently nudge the edge of a fillet with a spatula; if it resists, leave it until the crust has set and it releases naturally.
  7. Flip the fillets in one swift motion using a wide spatula.
  8. Grill for an additional 3 to 4 minutes.
  9. Remove the fish from the grill when the internal temperature reaches 140°F (60°C) and the flesh is opaque.