Grilled tilapia and Brussels sprout packets

Grilled Tilapia & Brussels Sprout Packets

Total Time
20 min
10 min
10 min
Mild tilapia gets a savory boost from smoked paprika–enhanced oil that’s brushed on top of the fillets. Not only does this add flavor, but it also lends rich color and keeps the fish moist. For easy, quick prep, seek out shaved Brussels sprouts at your grocery store. If you can’t find them, slice whole sprouts ⅛-inch thick with a mandoline, your food processor, or a knife. If your tilapia fillets seem particularly thick or are somewhat larger than we call for, cook for 12 minutes; otherwise, stick with 10 minutes.


Brussels sprouts

4 cup(s), shaved, divided

Red onion

1 cup(s), sliced, (1⁄8-inch-thick slices), divided

Kosher salt

1 tsp, divided

Black pepper

¾ tsp, divided

Uncooked tilapia fillet

1 pound(s), 4 (4-oz) fillets

Olive oil

2 Tbsp

Smoked paprika

¾ tsp

Garlic powder

¾ tsp


  1. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Arrange 4 large sheets of nonstick foil (or foil coated with nonstick spray) on work surface. Arrange 1 cup Brussels sprouts and 1⁄4 cup onion in center of each sheet and season with 1⁄2 tsp salt and 1⁄4 tsp black pepper. Top each with 1 fillet.
  3. In small bowl, combine oil, paprika, and garlic powder. Brush oil over fillets. Season fish with remaining 1⁄2 tsp salt and 1⁄2 tsp black pepper. Fold foil over fish and vegetables and seal each packet tightly.
  4. Transfer packets to grill. Close lid and cook until fish flakes easily when tested with a fork, 10 to 12 minutes. (Be careful when opening packets; there will be a lot of steam.)
  5. Serving size: 1 packet