Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 (4-6 ounce/113-170g) tilapia fillets, skinless
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 red onion, cut into 1/2-inch thick wedges
  • 2 tablespoons (30 ml) olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper, freshly ground

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper.
  2. Place the tilapia fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes (or up to 30 minutes).
  3. In a separate bowl, toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
  4. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Make sure the grill grates are clean.
  5. Place the vegetables on the grill and cook for 8-10 minutes, turning occasionally, until tender and slightly charred.
  6. Place the marinated tilapia fillets on the grill. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
  7. Remove the tilapia and vegetables from the grill. Serve immediately.