Grilled Chili-Lime Tilapia

  •  Grilled Chili-Lime Tilapia
  •  Grilled Chili-Lime Tilapia

A wonderful blend of flavors!
And even better, you can have this on the table in less than 20 minutes!

Grilled Chili-Lime Tilapia


1 pound tilapia fillets ( I used slightly over 1 lb; or 4 fillets )
1 limes ( sliced in half )
1 tablespoon chili powder
1 tablespoon garlic powder
to taste sea salt ( coarse )
to taste ground black pepper
2 cups spinach ( fresh )
1 tablespoon shallots ( finely chopped )
to taste Olive oil


Rinse to clean fish and pat fish dry. Season each side with course sea salt and pepper.

In a small bowl, mix together juice from 1/2 of the lime, chili powder, & garlic powder.
Spread thin layer evenly on both sides of tilapia fillets.

Place 1/2 cup of spinach leaves on 4 large rectangles of foil (one rectangle for each fillet).
Add a small amount (1/4 tsp) of olive oil across bed of spinach.

Place seasoned Tilapia fillets over spinach.
Sprinkle on shallots and season with a little extra sea salt.
Top with a squirt of juice from remaining lime (lime slice optional also).
Fold the foil up, creating an airtight pouch.

Grill each pouch over indirect high heat for 5 minutes, flipping once during cooking time.
(If you don't have a grill, you can also cook pouches at 350 degrees in the oven for about 15-20 minutes).



Adapted from


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