Creamy Lemon Grilled Tilapia
Creamy Lemon Grilled Tilapia is a light yet indulgently creamy seafood dish featuring mild, flaky tilapia with a zesty, luscious lemon sauce. This easy-to-prepare recipe is perfect for weeknights and packed with fresh flavors.
Servings: 4 servings
Ingredients
- 4-5 tilapia fillets thawed (or substitute with halibut fillets for a firmer texture)
- 2 tablespoons neutral oil (vegetable oil, canola oil, or safflower oil)
- Salt and pepper to taste
- 1 cup plain Greek yogurt (for creaminess and tang)
- 2 tablespoons fresh lemon juice (brightens the sauce)
- 1 teaspoon lemon zest (for extra citrus punch)
- 2 cloves garlic minced (adds depth of flavor)
- 1 tablespoon fresh dill chopped (or substitute with parsley)
- 1 tablespoon olive oil (for the sauce)
- red pepper flakes optional: pinch (for a subtle kick)
Instructions
Prepare the Fish
- Pat your tilapia fillets dry with paper towels to ensure the oil and seasonings stick well and the fish grills nicely without sticking to the grates. Lightly brush both sides of each fillet with your neutral oil, then season generously with salt and pepper.
Preheat the Grill
- Heat your grill to medium-high. If using a grill pan indoors, preheat it over medium-high heat. Make sure the grill grates or pan surface are clean and lightly oiled to prevent sticking.
Grill the Tilapia
- Place the fillets on the grill. Cook for about 3-4 minutes on one side, then carefully flip and grill for another 3-4 minutes. The fish should be opaque and flake easily with a fork. Avoid overcooking to keep it moist and tender.
Make the Creamy Lemon Sauce
- While the fish is grilling, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, fresh dill, olive oil, and a pinch of salt and pepper in a small bowl. Taste and adjust lemon juice or seasoning as needed. If you like a bit of heat, add a pinch of red pepper flakes.
Serve
- Plate the grilled tilapia fillets and generously spoon the creamy lemon sauce over each piece. Garnish with extra fresh dill or lemon slices if you like. This dish pairs wonderfully with steamed greens, rice pilaf, or a crisp salad.
Equipment
- Grill
- Grill Pan
- Small Bowl
- Whisk
- Paper Towels
Notes
Make sure the fish is completely thawed and patted dry before seasoning to prevent sticking on the grill. Use a fish spatula for easy flipping to keep the fillets intact. If you don’t have a grill, a grill pan or broiler works great as an alternative. Adjust the amount of lemon juice to your taste; some prefer more tang, others a milder citrus note. For a richer sauce, you can substitute part of the Greek yogurt with light cream cheese, but keep it balanced with lemon juice. Let the grilled fish rest for a minute or two before serving to allow the juices to redistribute.