Grilled frozen tilapia - tips

Video: How to cook frozen tilapia fillet?

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Resources
Steps
What you need

Frozen tilapia is a great choice for a quick dinner on weekdays. Quickly mix the grilled fish seasoning and rub the outside of the fish fillets. Bake until the fish is golden and slightly crispy on the edge. You can also grill the frozen fish fillet while preparing the lemon butter sauce. Sprinkle sauce over fish just before serving. For an enjoyable dinner, wrap frozen tilapia in foil with sliced vegetables. Fish and vegetables will evaporate the water while baking. Just open the note and enjoy the complete meal.

Resources

Grilled tilapia

450 g of frozen tilapia fillet
4 tablespoons (60 ml) of extra virgin olive oil, set aside
3 tablespoons (20 g) of paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon black pepper
1/4 - 1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon of dry oregano
1/2 teaspoon garlic powder

Make 4 servings

Grilled tilapia with lemon butter

1/4 cup (60 g) melted unsalted butter
3 minced garlic cloves
2 tablespoons (30 ml) of freshly squeezed lemon juice
Peel a lemon
4 pieces (170 g) of frozen tilapia fillet
Kosher salt and freshly ground black pepper depend on your taste
2 tablespoons chopped fresh parsley

Make 4 servings

Tilapia wrapped in foil grilled with vegetables

4 tilapia fillets (about 450 g)
1 large lemon sliced thinly
2 tablespoons (30 g) of butter
1 thin sliced zucchini
1 bell pepper
1 chopped tomato
1 tablespoon of cactus buds
1 tablespoon (15 ml) of olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Make 4 servings

Steps

Method 1 of 3: Grilling the golden tilapia without defrosting

Preheat oven to 232 degrees C and prepare a baking tray. Put foil on the baking tray. Sprinkle 2 tablespoons (30 ml) of extra virgin olive oil on foil and spread it with a brush into a thin even layer. Set aside the baking sheet while preparing the fish.
Mix the fish baking seasoning in a small bowl. Note that the amount of seasoning will be more than the amount to be marinated in the recipe, but you can store it in a sealed jar for several months. Mix the spices with the following ingredients:
- 3 tablespoons (20 g) of paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/4 - 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon of dry oregano
- 1/2 teaspoon garlic powder
Wash and pat dry frozen tilapia. Take 450 g of frozen tilapia fillet and wash it under cold running water. Pat the fish dry with a paper towel and place it on a prepared baking tray.
Marinate fish with oil and spices. Spread the remaining 2 tablespoons (30 ml) of olive oil over the fish fillets. Take 3 tablespoons of seasoning and sprinkle it on both sides of the fish and rub it into the fish with your hands.
Spray the fish with non-stick cooking oil and bake for 20-22 minutes. If you don't have non-stick cooking oil, you can use a cake brush to apply a thin layer of extra virgin olive oil or canola oil over the pieces of fish. Place the fish tray in the heated oven and bake until the fish is almost golden.
Take out the fish and serve it with tartar sauce. Check to see if the fish is cooked by cutting across the center of the fillet with a fork. If the fish falls off easily, it is done. If not, put the fish tray in the oven for another 5 minutes. Serve grilled tilapia with tartar sauce, hushpuppies and mixed salad.
- Store fish in sealed containers and refrigerate for up to 3-4 days.
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Method 2 of 3: Bake the frozen tilapia with lemon butter

Preheat oven to 218 degrees Celsius and spread oil in a baking pan. Choose a 22 x 33-cm baking tray and spray with oil to prevent fish from sticking to the tray. Set the baking sheet aside while preparing the fish.
- If you don't have a non-stick cooking oil, you can apply some melted butter or olive oil on the bottom of the baking pan.
Beat the melted butter, garlic and lemon together. Place 1/4 cup (60 g) of unsalted butter in a small microwave oven and heat in the oven for about 30 seconds until the butter melts. Remove the butter from the oven and mix with 3 minced garlic cloves, 2 tablespoons (30 ml) of freshly squeezed lemon juice and a peel of a lemon.
Marinate fish and place in a baking tray. Take out 4 fish fillets from the freezer and sprinkle salt and pepper to taste. Place the fish in the prepared baking tray and pour the butter mixture over the fish.
Bake the fish for 20-30 minutes. Place the fish tray in the heated oven and bake until the fish is fully cooked. To see if the fish is cooked, you can slit your fork into the center of the fish fillet. If the fish is done, the fish will come off easily. If not, you need to put the fish tray back in the oven and bake for another 5 minutes before checking again.
- If you want to use fresh or thawed tilapia, reduce the baking time to 10-12 minutes.
Decorate and serve grilled tilapia with lemon butter. Remove the fish from the oven and sprinkle 2 tablespoons of chopped fresh parsley on top. Serve hot fish with a slice of lemon, rice and grilled vegetables.
- Store leftover fish in sealed containers and store in the refrigerator for up to 3-4 days.
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Method 3 of 3: Bake the fish fillet with vegetables wrapped in foil

Preheat oven to 218 degrees C and prepare foil. Take 4 strong 50 cm banknotes on the table. Spray the nonstick cooking oil on the matte side of the foil or apply some olive oil to prevent the fish from sticking to the foil.
- If you are using regular foil, you may need two layers to make it strong enough to cover fish and vegetables.
Wash and pat dry frozen tilapia. Remove 4 pieces of tilapia fillets from the freezer and rinse them under cold running water. Place the fish on a plate and pat dry with a paper towel. If you are using thawed fish, you do not need to wash it and blot it dry.
Arrange the fish on foil with butter and lemon slices. Place a piece of frozen fish fillet in the center of the foil. Do the same with the rest of the fillets. Sprinkle salt and pepper over the fish to taste. Take 2 tablespoons (30 g) of butter cut into thin slices. Place some butter and 2 slices of lemon on top of each fish.
Mix chopped vegetables with olive oil and spices. Put 1 thin sliced zucchini, 1 sliced bell pepper, 1 chopped tomato and 1 tablespoon of water-drained capers in a mixing bowl. Sprinkle 1 tablespoon (15 ml) of olive oil on vegetables, sprinkle 1 teaspoon salt and và teaspoon black pepper on top. Stir the vegetables well.
- You can substitute your favorite vegetables with any of the vegetables in the list above. For example, squash can be substituted for zucchini or tomatoes.
Drain the vegetables of the fish and wrap the foil sealed. Spoon ¼ cup (40 g) of vegetable mixture over each fish fillet. Fold both long sides of foil in the center, and fold the sides together to seal. Roll the ends of the foil and wrap it tightly.
Bake foil packs for 30-40 minutes. Place each foil package directly on the grill in the oven.Bake the silver packets for 30 minutes, then remove from the oven to check if the fish is cooked. Carefully open the foil to allow the steam to escape and and use a fork to cut the center of the fish. If cooked, the fish will fall off easily. If not, wrap it up and put it in the oven for another 5-10 minutes.
Take out the fish and serve it with vegetables. Turn off the oven and remove the foil packages. If you want to enjoy the fish and vegetables in the foil, you can place each foil package on a plate and let everyone unpack the foil themselves.
- Empty leftover fish and vegetables into sealed containers and store for up to 3-4 days in the refrigerator.
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