My wife is a BIG Fan of Tilapia and an even BIGGER Fan of me doing the cooking on the grill.

One of the things that I found out about grilling Tilapia is that you lose most of the flavors that you add to the Tilapia through the grill grate. So, I came up with this idea of putting the Tilapia in a pouch to keep all of the flavors together and it saves time by not really needing to either marinate or brine the Tilapia.

Grilling basically steams the Tilapia and infuses all of the great flavors that we like into the fish. You keep the flavors with the Tilapia as it cooks and when you turn the fish over in the pouch you avoid having to scrape the fish off of the grill grates (even if you oil them like I do).

When you take that pouch off of the grill and open it, those flavors kick your taste buds into high gear and you are in store for a wonderful Tilapia meal.

Here is what you will need to make my Grilled Tilapia in a Pouch:

3 whole Tilapia – cleaned (OR 6 cleaned Tilapia fillets)
1 medium Vidalia or red onion
1 or 2 Large Lemons or Lemon Juice
6 to 8 cloves garlic, crushed
Olive Oil
Cayenne Pepper
Kosher Sea Salt and Fresh Ground Black Pepper

6 aluminum sheets, approximately 14 by 14 inches

Heat grill to medium-high heat.

Rinse Tilapia and pat dry including the cavity if you’re grilling it whole.
Slice onion into six or eight 1/8-inch rings, and set aside.
If using a whole Lemon then slice lemon also into six or eight 1/8-inch rings, remove seeds and set aside then squeeze the Juice from the remaining lemons and set that aside as well.

Rub Olive Oil generously all over the Tilapia, including a generous amount in the cavity.
Rub 1 clove of crushed garlic over the Tilapia and inside the cavity.

Place 1 whole Tilapia (or 2 fillets) in the center of the aluminum foil then season the outside and inside (or both sides of the fillets) with Salt and Ground Pepper to taste. A Light sprinkle of Cayenne Pepper will kick it up a notch.

Place Onion, a crushed Garlic clove and a couple of Lemon Slices (or Lemon Juice) inside the cavity or between the fillets.

Drizzle the outside of the Tilapia generously with remaining Lemon Juice. Fold aluminum foil around fish to create a sealed package. Repeat for each Tilapia.

How long you grill the Tilapia will depend on how big the Tilapia or fillets are. Place packets on hot 350 degree grill for 5 to 6 minutes on each side turning the packets over one or two times during the grilling. If using Fillets then only cook for 3 to 4 minutes on each side.

Remove fish from foil and serve immediately.

​Note: To add another dimension of flavor to the Tilapia, place a pat of butter in the cavity before folding in the aluminum foil.

Servings: 8

You’ll need:

8 frozen (thawed) or fresh Tilapia fillets
1/2 cup Italian bread crumbs
1/8 cup grated Parmesan cheese
1 large lemon, sliced into 16 wedges
8 tsp. olive oil
Garlic powder
Cayenne pepper
Non-stick cooking spray
Apple wood chips or chunks soaked in water 2 hours

Generously brush both sides of each Tilapia fillet with olive oil. Sprinkle each fillet with garlic powder. Generously top each fillet with about 3-4 tsp. Italian bread crumbs and sprinkle 1-2 tsp. grated Parmesan cheese over each fillet top, as well.

Line a grilling pan (preferably one with holes) with heavy duty aluminum foil and to keep the Tilapia from sticking to the cooking surface cover with a non-stick cooking spray. With a fork poke a few holes in foil where the holes are, so the smoke can get through to the fillets. Sprinkle a pinch of Cayenne pepper over each Tilapia fillet and line all eight fillets on pan leaving some space between the fillets.

For outdoor smoking: Set your grill for Indirect Grilling and add your soaked apple wood to the coals or in your smoke box. (Frank’s Tip: If using a smoke box then add the apple wood about 5 minutes, before placing the Tilapia on the grill so that they will begin to smoke). Smoke the Tilapia for 25 to 30 minutes at about 275° F, add extra apple wood as needed to maintain the smoke. The fish is done when it flakes easily to the touch or the internal temp of the largest fillet is about 145° F .

Remove the pan from the grill and set in an oven or under an aluminum foil tent for about 5 minutes to rest before serving.

Frank’s Note: This is a brainstorm recipe, because I always like to come up with new ways to grill or smoke fish. Our family really likes fish with apple wood smoke topped with Parmesan cheese and the seasonings that leave a light brown “crust” on top.

​Karen’s Note: Serve the Smoked Parmesan Crusted Tilapia fish fillets with two lemon wedges and your favorite side dishes. Garlic Couscous and Steamed Vegetables are shown in picture.

Servings: 4-6

You’ll need:
4-6 small to medium Russet potatoes
1 Tbsp. salt
4 strips of leftover turkey bacon cut into about 16 – 1” pieces
½ medium Vidalia onion, cut into 1” pieces
Olive oil
Your favorite rub, or see recipe below
4 Tbsp. of light butter
Aluminum foil
Salt and pepper to taste

Ingredients for the rub:
1 Tbsp. coarse salt (kosher or sea)
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 cup sweet Hungarian paprika
1 Tbsp. sweet chili ancho powder
1 tsp. cayenne powder
1/2 cup brown sugar

Mix all of the ingredients for the rub in a container that you can seal. You can save the unused portion for use on chicken or steaks.

Put a tablespoon of salt in a medium sized bowl of water that is large enough to hold the potatoes; mix until the salt is dissolved.

Peel the potatoes and put them in the bowl of salted water to keep them from turning brown as you peel them.

Prepare the aluminum foil. Make the sheet of aluminum foil large enough to fold in half and still be large enough to wrap up at least 2 of the small potatoes (you might even be able to put 3 in there).

Take 2 or 3 of the potatoes, cut them in half, or thirds if the potato is large enough, and set all the pieces in the aluminum foil. Making all of the potato pieces about the same size will help them cook evenly. Lightly salt and pepper the potatoes.

Between each of the slices of potato put a piece of bacon, a piece of onion and a half pat of butter. Push the potatoes together as best you can to keep them close to their original shape. Sprinkle the rub over the top of the potatoes and drizzle generously with olive oil.

Wrap the aluminum foil around the potatoes, twist the ends of the foil tightly so the oil won’t leak out and gently twist the foil between each of the potatoes.

Toss the foil wrapped potatoes on the grill and let cook for about 30 minutes or until the potatoes become soft (you will be able to smash them gently with your tongs). Make sure to rotate them about every 5 or 10 minutes.

Karen’s Note:  You can make two recipes by using this recipe to serve 2-3 people, then the next day you can make Karen’s Breakfast Potatoes for 2-3 servings, as well.