Succulent grilled tilapia is a quick and easy dinner. Add fresh vegetables to the grill, and you've got no clean up either!
1/3 cup fresh cilantro, finely chopped
3-4 tablespoons olive oil
4 tilapia fillets, or any flaky, white fish like flounder, or sole
1 lime, sliced into quarters
assorted vegetables, such as yellow squash, zucchini, or bell peppers
salt, to taste
black pepper, to taste
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 in 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, or roughly 4-5 minutes per ½” thickness of the fish. (The vegetables will likely need to be turned after 4-5 minutes.)