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Cajun Butter Grilled Tilapia

Cajun butter grilled tilapia cooks in sealed foil packets on a medium-high grill for tender, flaky fish with a buttery, lightly spicy finish. Fresh lemon juice and garlic brighten each fillet.
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Prep Time 10 minutes
Cook Time 12 minutes
resting 2 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cajun butter
  • 4 tbsp unsalted butter melted
  • 2 tsp Cajun seasoning
  • 1 clove garlic minced
  • 1 tbsp lemon juice
tilapia
  • 1 tbsp olive oil
  • 4 tilapia fillets 6-ounce

Equipment

  • 1 gas or charcoal grill

Method
 

Make the Cajun butter
  1. Stir together the melted butter, Cajun seasoning, garlic, and lemon juice in a small bowl.
Grill the tilapia
  1. Heat a gas or charcoal grill to medium-high, about 400–450°F.
  2. Brush the centers of four 12-inch squares of heavy-duty foil with olive oil.
  3. Set a tilapia fillet on each square and spoon the Cajun butter evenly over the fillets.
  4. Fold and crimp the foil to seal each packet.
  5. Grill the packets seam side up, covered, for 10–12 minutes, until the fish is opaque and flakes easily and reaches 145°F in the thickest part.
  6. Remove the packets from the grill and let them rest for 2 minutes.
  7. Open carefully, letting the steam escape away from you.

Notes

For the most accurate doneness, check the thickest part of a fillet for 145°F. Refrigerate leftovers for up to 2 days; cooked tilapia can be frozen. For a dairy-free swap, use a plant-based butter.