You’ve probably seen pictures on Pinterest and Instagram of whole grilled fish that’s been charred to perfection and finished with fresh herbs and garnishes. Possibly, you’ve thought that only a seasoned chef could create such a dish. But that’s where you’d be mistaken. Whole grilled fish are deceptively simple to cook, and there’s no reason why you can’t make them a part of your summer menu.
This recipe starts with a few pantry staples like kosher salt, fresh black pepper and olive oil—and then, of course, you need to find a whole Tilapia. Regal Springs is a great choice because it’s light, moist and mild, and pairs perfectly with the tang of the lemon, parsley and capers. Best of all, the base for the sauce is made with dry white wine and honey—creating an irresistible balance of flavors.
So fire up your grill, and in under an hour you can prepare a summer feast that’s high in protein and packed with nutrients. Not to mention, because you’re using an entire sustainably raised Regal Springs Tilapia from end to end, this is also an eco-friendly, zero-waste meal you can feel great about making.
Grilled Whole Tilapia with Lemon Butter and Capers
Ingredients
- 1 Regal Springs Tilapia cleaned
- 4 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon zested and juiced
- ½ cup dry white wine
- 2 tbsp honey
- 8 tbsp (1 stick) unsalted butter at room temperature
- ¼ cup capers drained and roughly chopped
- ¼ cup flat-leaf parsley roughly chopped
Instructions
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Light your grill. Use a knife to cut slits across the top of the Tilapia, about an inch apart. Do not cut super deep into the flesh; cut just through the skin. Let the fish stand at room temperature for 20 minutes; pat dry with paper towel.
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Brush the fish all over with olive oil and season generously inside and out with salt and pepper.
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Brush the grate with oil. Grill the fish uncovered over moderately high heat until lightly charred and it releases easily from the grate, about 10 minutes. Turn and grill until the flesh is white throughout, about 10 minutes longer. Transfer the fish to a platter and let it rest for 10 minutes.
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While the fish is resting, make the sauce. Combine the lemon juice, white wine and honey in a small saucepan over medium-high heat. Bring to a boil and then reduce to a simmer until sauce is reduced by half, about 5 to 7 minutes. Remove from heat and whisk in butter, lemon zest, capers and parsley. Season with salt and pepper.
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Drizzle whole grilled Tilapia with the lemon and caper butter sauce and serve atop a bed of orzo.
Recipe Notes
Calories are per serving.
Eager to try this recipe at home? Consult our store locator to find your nearest Tilapia retailer.