Grilled Tilapia

These whole tilapia are stuffed with lemons, onion, and fresh dill, grilled to perfection, then finished with a lemon garlic dill sauce. Paired with roasted parmesan tomatoes, it makes for one fresh and delicious combination!

Instructions

1. 01

   Rinse the tilapia and pat dry. Score each side of the fish with a knife 3 times.

2. 02

   Coat the outside and inside of the tilapia with 1/4 cup of olive oil. Season both inside and out with kosher salt and black pepper.

3. 03

   Stuff each fish with slices of lemon, red onion, and fresh dill. Optionally, use 2 small wooden skewers to help keep everything inside.

4. 04

   In a bowl, mix sliced tomatoes with 2 tbsp olive oil, 1 clove minced garlic, kosher salt, and pepper. Spread the tomatoes evenly on a grilling pan.

5. 05

   Stabilize the Kamado Joe Classic II at 400°F. Insert the Half Moon Fish and Vegetable Grate on one side for the fish and a regular grate for the tomatoes.

6. 06

   Grill the fish for 10 minutes per side, flipping once.

7. 07

   Roast the tomatoes for 10 minutes, adding parmesan cheese near the end until melted.

8. 08

   Combine the lemon juice, 3 cloves minced garlic, the remaining olive oil, and minced fresh dill. Mix well.

9. 09

   Arrange the tilapia and tomatoes on a platter. Pour the sauce over each fish evenly, and enjoy!

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