Our best suggestion when grilling tilapia is to opt for the whole fish. It’s not only fun to pick it apart, it also comes out much more moist than butchered filets. 

Make small incisions on the outside of the fish. 

Season it generously with garlic salt. 

On the inside place slices of butter and lemon. 

Grill at 230 °C heat for about 5 minutes on each side. Depending on the size of the fish you may need to grill it a bit longer. 

Hot Tip: Fully cooked fish should have an internal temperature of 63 °C. Use a meat thermometer to take the guesswork out of preparing your fish safely.