By Maria Antoniet Fornillos
Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking. It is one of the easiest seafood to grill making it very much in demand in the world market. Tilapia is also one of my favorite fishes to prepare and since I like it perfectly-grilled, I always brush a little olive oil around it before putting on the grill. This way I can be sure it will not stick into the grates and oiling down the grill after cooking can be easy.
When preparing tilapia on the grill, choose at least an inch thick fish to prevent breaking apart when you turn it. If you happen to get tilapia with uneven sides, cook the thicker half first. Although others find it fine blackening the tilapia, I still suggest grilling the fish at a medium heat for a juicier meat. As soon as the meat turns white, remove it from the grill right away. I usually place my tilapia directly on the grates for five to ten minutes or so then flip it once in a while to prevent the chance of burning the skin. Don't flip repeatedly as it may break the fish apart.
For a deliciously grilled tilapia, you need hot coals and a marinade or rub for seasoning. You can put fish directly on the grill, on a grill basket to make it easy to flip, or on a grill pan. Regardless of how you want to prepare tilapia on the grill, do not overcook. You can salt the fish all over, marinate it prior to grilling, or coat it with your own rub and enjoy the aroma while it grills, but never overcook. Here's an example of preparing tilapia on the grill:
You'll need:
Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking. It is one of the easiest seafood to grill making it very much in demand in the world market. Tilapia is also one of my favorite fishes to prepare and since I like it perfectly-grilled, I always brush a little olive oil around it before putting on the grill. This way I can be sure it will not stick into the grates and oiling down the grill after cooking can be easy.
When preparing tilapia on the grill, choose at least an inch thick fish to prevent breaking apart when you turn it. If you happen to get tilapia with uneven sides, cook the thicker half first. Although others find it fine blackening the tilapia, I still suggest grilling the fish at a medium heat for a juicier meat. As soon as the meat turns white, remove it from the grill right away. I usually place my tilapia directly on the grates for five to ten minutes or so then flip it once in a while to prevent the chance of burning the skin. Don't flip repeatedly as it may break the fish apart.
For a deliciously grilled tilapia, you need hot coals and a marinade or rub for seasoning. You can put fish directly on the grill, on a grill basket to make it easy to flip, or on a grill pan. Regardless of how you want to prepare tilapia on the grill, do not overcook. You can salt the fish all over, marinate it prior to grilling, or coat it with your own rub and enjoy the aroma while it grills, but never overcook. Here's an example of preparing tilapia on the grill:
You'll need:
* ½ teaspoon pepper
* ½ teaspoon salt
* ¼ cup vegetable oil (olive oil is best)
* 8 tilapia fillets (scales scraped off)
How to Grill:
Brush your grill with oil. Fire up the barbecue grill and preheat. Season the fish with salt and pepper then wrap the seafood with aluminum foil and place at the center of the grill. Cook each side 4-6 minutes, depending on the size of tilapia. To check for doneness, remove fish from foil. Return to grill if not yet cooked. Transfer into a serving plate and garnish with your own creativity. Serve while still hot.
One more thing, since tilapia is generally mild in flavor, season it well to make it tastier. It's the top most secret for a fantastic tilapia grill.
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