In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped dill, chopped parsley, smoked paprika, kosher salt, and black pepper to create the marinade.

Pat the tilapia fillets completely dry with paper towels. Place them in a shallow dish and pour about three-quarters of the marinade over them, reserving the rest. Marinate for 15-20 minutes at room temperature.

Preheat your grill to medium-high heat (400-450°F / 205-230°C). Once hot, thoroughly clean the grates with a wire brush.

Using long-handled tongs, dip a folded paper towel in high-smoke-point oil and wipe the hot grates to create a non-stick surface.

Place the marinated tilapia on the grill. Cook for 3-4 minutes per side, with the lid closed. Flip only when the fish releases easily from the grate.

The fish is done when it's opaque throughout and flakes easily with a fork. The internal temperature should read 145°F (63°C).

Transfer the fish to a platter and let it rest for 2-3 minutes. Drizzle with the reserved marinade before serving.