Last night I made a ton of grilled lemon garlic tilapia. Grilled tilapia keeps well for leftovers. It’s like the chicken of the sea. Tilapia is a rich source of protein. It contains omega-3 fatty acids which are beneficial to your health.
I prepared my tilapia by defrosting the fillets for six hours in the refrigerator. Once the tilapia was defrosted I marinated the fillets in garlic water and lemon juice for five hours. For the garlic water, I mixed together 1/4 cup of minced garlic with one cup water. The lemon juice was 1/2 cup freshly squeezed lemon.
I preheated the indoor grill to 425 degrees and sprayed it with cooking spray. I cooked each fillet for 3 minutes on each side.
Last night I served mine with baked bell peppers with pizza sauce and Parmesan.
Today for lunch, I cut up the leftover tilapia and served it over a salad with: romaine lettuce, red bell pepper, red kidney beans, and a side of raspberry vinaigrette.