Herb-Crusted Tilapia on the Smoker Grill
Try a lighter barbecue recipe with tender tilapia and a crisp panko, parmesan, lemon and herb crust.
Bring something lighter to the barbecue with tilapia cooked in a cast-iron pan over the grill. A crisp herb and panko topping adds texture while lemon keeps the finished dish fresh and bright.
It is an easy way to move beyond the usual barbecue favourites without adding unnecessary complication.
Recipe details
- Preparation
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1kg fresh tilapia fillets
- 50g panko breadcrumbs
- Grated Parmesan, to taste
- Zest of 1 lemon
- Fresh parsley and thyme, finely chopped
- 2 tbsp butter, melted
- Olive oil, salt and black pepper, to taste
Method
- Season the tilapia with salt, black pepper and a drizzle of olive oil, then arrange the fillets in a cast-iron pan.
- Mix the panko, Parmesan, lemon zest and herbs in a bowl.
- Stir in the melted butter to make a moist crumb, then press it generously over each fillet.
- Place the pan on a covered barbecue or smoker and cook until the fish flakes easily.
- Remove when the crust is crisp and golden, then serve immediately.
