YIELD 4 to 6 servings


2 whole tilapia fillets
8 tablespoons extra virgin olive oil
2 tablespoons minced fresh soft herbs, such as thyme, chives, parsley, oregano
1 tablespoon Creole seasoning
2 teaspoons minced garlic
Kosher or sea salt and freshly ground black pepper



  1. Preheat a grill to medium
  2. Season the fish fillets with salt and pepper on the flesh side. Using a small spoon or a basting brush, liberally coat the flesh side with the oil-herb mixture. Place fish on the grill or grill pan, skin side down. Cook for 3 minutes. Brush the fillets again with the oil-herb mixture and cook for an additional 3 minutes. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 14 to 15 minutes for fish fillets this size. Remove from the grill and serve immediately.

    Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

  3. Learn more about sustainable food choices with our Eat Green Guide.

  4. This recipe was featured on the Fishing on a Budget Episode of Emeril Green.

This recipe appears in: Fish

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