Grilled Tilapia with Tomato Basil Relish

Grilled Tilapia with Tomato Basil Relish

Prep Time


Cook Time




Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through. For tips on cooking fish, check out our story, here.

This recipe courtesy of Regal Springs Tilapia.


  • 4 (6 oz.) Regal Springs tilapia filets
  • 3 medium red onions
  • 4 cups cherry tomatoes
  • 2 lemons
  • 2 cups of fresh basil
  • 1 cup of pine nuts
  • 1/3 cup extra virgin olive oil
  • 4 tbsp. sweet balsamic vinegar
  • Salt and pepper


  • 1 Preheat grill to medium high heat.
  • 2 Prepare the tomato relish by slicing tomatoes in half.
  • 3 Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein).
  • 4 Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
  • 5 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
  • 6 Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper.
  • 7 Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
  • 8 Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
  • 9 Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
  • 10 Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter.
  • 11 Pour the tomato relish over the fish.
  • 12 Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.


15 Apr

April 15, 2023 12:36 pm · By:

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