Tilápia grelhada

Ingredientes

• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Fresh Lemon Juice (from about 2 lemons)
• 3 cloves Garlic, minced
• 1 tablespoon Fresh Dill, chopped
• 1 tablespoon Fresh Parsley, chopped
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Black Pepper, freshly ground
• 1 teaspoon Kosher Salt
• 4 Tilapia Fillets (6 ounces each, about 1/2 to 3/4-inch thick)
• 1 tablespoon High-Smoke-Point Oil (canola, grapeseed, or avocado oil)

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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