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Grilled Tilapia with Lemon Basil Vinaigrette

 Grilled Tilapia with Lemon Basil Vinaigrette
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
4 ServingsPrep/Total Time: 25 min.


  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh basil, divided
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons capers, drained
  • 1/2 teaspoon grated lemon peel
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • For vinaigrette, in a small bowl, whisk the lemon juice, 2
  • tablespoons basil, olive oil, garlic, capers and lemon peel; set
  • aside 2 tablespoons for sauce. Sprinkle fillets with salt and
  • pepper. Brush both sides of fillets with remaining vinaigrette.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Grill, covered, over medium heat or
  • broil 4 in. from the heat for 3-4 minutes on each side or until fish
  • flakes easily with a fork. Brush with reserved vinaigrette and
  • sprinkle with remaining basil. Yield: 4 servings.
Nutritional Facts: 1 fillet equals 206 calories,

2 of 2

Grilled Tilapia with Lemon Basil Vinaigrette (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 83 mg cholesterol, 398 mg sodium, 2 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.