Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Whether you use tilapia or any other mild white fish, this easy, throw-it-on-the-grill recipe is big in flavor, not in fat and calories. Serve both fish and asparagus with a squirt of lemon and tartar or cocktail sauce if desired.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 fillets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Snap asparagus spears to remove tough ends. Place asparagus on a plate and drizzle olive oil over asparagus; season with salt and pepper.

  • Mix bread crumbs, seafood seasoning, and garlic powder together in a shallow dish. Whisk eggs together in a separate shallow dish. Dip each fillet in egg, then dredge in breadcrumb mixture.

  • Cook fillets on grill until golden brown, about 10 minutes per side.

  • Cook asparagus on opposite side of grill, turning occasionally, until browned and tender when pierced with a fork, about 10 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

341 calories; protein 32.4g; carbohydrates 25g; fat 12.3g; cholesterol 134mg; sodium 575.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
01/12/2016
This turned out really good! Don't forget the lemon because it really adds to the dish. I'll admit that I would have preferred my fish fried but then that wouldn't be healthy now would it? The raw fish is wet enough that you really don't need to use the egg. The coating sticks just fine without it. Other than that, I wouldn't change a thing. Thanks for the great recipe! Read More
(3)

Most helpful critical review

Rating: 2 stars
05/25/2016
This was not very appetizing. I would not make again. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/11/2016
This turned out really good! Don't forget the lemon because it really adds to the dish. I'll admit that I would have preferred my fish fried but then that wouldn't be healthy now would it? The raw fish is wet enough that you really don't need to use the egg. The coating sticks just fine without it. Other than that, I wouldn't change a thing. Thanks for the great recipe! Read More
(3)
Rating: 5 stars
03/29/2017
Okay so I admit to just using this recipe as a base. I'm not a fan of grilling fish so we pan fried in a cast-iron skillet. We had 6 quite large tilapia fillets and 1 egg for dipping was plenty. Instead of a "seafood" seasoning used a salt-free grilling seasoning blend (for chicken fish etc.) in the bread crumbs and no powdered garlic. The 1C of bread crumbs was just about enough for 5 fillets so used crushed tortilla chips for the last one. Pan fried the fillets in olive oil until flaky then fried up the asparagus in the same pan with seasoned salt pepper and a little orange peel keeping the fish warm in a warm oven. Easy and incredibly delicious dinner. Read More
(1)
Rating: 2 stars
05/24/2016
This was not very appetizing. I would not make again. Read More
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