Asian Style Grilled Tilapia Recipes

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

Steps:

• Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
• Heat the grill to high.
• Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

Steps:

• 1. preheat oven to 450°F Place each fillet on a separate piece of foil.
• 2. In a bowl, mix the soy, pineapple, oil, garlic and ginger. Spoon the mixture evenly over the tilapia. Top with the green onions; salt and pepper to taste.
• 3. Fold the foil over each fillet to create and packet. Crimp to seal. Bake for 15 minutes.