Juicy Grilled Tilapia in Foil
Ingredients
- 4 tilapia fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 large sheets heavy-duty aluminum foil
- 1 lemon, thinly sliced
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon fresh parsley, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
Instructions
- Preheat your grill to medium-high heat, about 400°F, for at least 10 minutes.
- In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne until combined.
- Lay out four large foil sheets (about 12x14 inches each) on a flat surface.
- Place one tilapia fillet in the center of each foil sheet and brush the seasoning mixture evenly over both sides of each fillet.
- Scatter cherry tomatoes and red onion around and on top of each fillet. Lay 2–3 lemon slices on top and place a small piece of butter on each fillet. Sprinkle with parsley.
- Fold the foil up and over the fish, crimping and sealing the edges tightly so no steam can escape.
- Place the sealed packets on the grill seam side up. Close the grill lid and cook for 18 to 20 minutes without flipping or opening the packets.
- Carefully open one packet away from your face to check doneness — the fish should flake easily with a fork. If needed, reseal and cook for 2 more minutes.
- Serve directly from the packet or slide the fish and vegetables onto a plate. Squeeze any remaining lemon over the top before eating.
Notes
Always seal the foil packets tightly — loose seams let steam escape and the fish will dry out. Double-crimp the edges if you're using regular foil instead of heavy-duty.