Do you ever wonder why tilapia fillets are always available at the market when you’re looking for fresh fish? Tilapia is one of the most common fish raised in farms around the world. That shouldn’t scare you off because there are tilapia farms that produce their fish responsibly and sustainably. Just look for “sustainably raised” or “sustainably sourced” on the package label or the display case tag. This is a great tasting and affordable fish that should not be overlooked.
Tilapia is a broad term for a variety of freshwater fish species. These fish are native to the rivers of Northern Africa, specifically the Nile River region. They were brought to Asia and most of the rest of the world because they were easy and cheap to raise for profit. Tilapia really don’t much mind being in crowded environments, making them suitable to thrive in farms.
If you see tilapia in the market, it’s usually filleted, which means the skin has been taken off and most of the bones have been taken out. I actually don’t think I have ever seen a whole tilapia in the fish monger’s display case. The best way to buy tilapia, in my opinion, is to get fresh fillets at the fish counter, where you can see and smell them. There should be no fishy odor and the sturdy flesh should glisten a little. Don’t be afraid to ask if you can smell the fish and get a closer look.
As an avid home cook and George Foreman grill owner, I get asked this question a lot – can you cook fish on the George Foreman grill? The short answer is yes, absolutely!
The George Foreman grill is actually a fantastic way to cook fish fillets quickly and easily. The unique design of the grill with the sloped plates means the excess fat and oils drain away, resulting in healthier fish without sacrificing any flavor. I’ve been using my George Foreman to cook fish for years and have grilled up everything from salmon to tilapia with delicious results.
In this article, I’ll walk through everything you need to know to cook delicious fish fillets on the George Foreman grill. We’ll cover:
- The benefits of cooking fish on a George Foreman grill
- How to choose the right fish fillets
- Helpful tips for grilling fish to perfection
- Step-by-step instructions and cooking times
- My favorite George Foreman fish recipes
After reading, you’ll be fully prepared to make tender, flaky George Foreman grilled fish for your family! Let’s get started.
Why Cook Fish on the George Foreman Grill?
So why choose to cook your fish on the George Foreman instead of on the stovetop or oven? Here are some of the biggest benefits:
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Cooks fast – The George Foreman grill cooks food much faster than an oven or skillet. Most fish fillets will be done in just 5-7 minutes! It’s so quick and convenient.
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Even cooking – The sloped grill plates cook both sides of the fish at once, eliminating the need to flip. This prevents overcooking on one side.
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Adds flavor – The ridges on the grill plates add nice grill marks and infuse a subtle smoky flavor. Fish gets a tasty boost of extra flavor.
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Reduces fat – Excess oils and fats drain off while cooking, resulting in healthier fish dishes. A much lighter cooking method compared to frying.
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Easy cleanup – The nonstick surface means no stuck-on messes. Simply wipe down the grill plates when finished cooking.
I find myself reaching for my George Foreman 2-3 times a week to quickly grill up healthy fish for dinner. The benefits above make it my top choice over other cooking methods.
Choosing the Right Fish for the Foreman Grill
Not all fish fillets are well suited for cooking on the George Foreman grill. The best fish to use are ones that are thick enough not to overcook but also hold together well:
- Salmon
- Tuna
- Mahi mahi
- Swordfish
- Halibut
- Cod
- Snapper
- Trout
- Tilapia
I don’t recommend grilling more delicate fish like sole or flounder that can easily fall apart. Very thin fillets may also overcook quickly and dry out.
For the best results, choose fillets that are 1-inch thick or more. If using thinner 3⁄4-inch fillets, just monitor the cooking time closely. Also avoid using frozen fish, as it can stick to the grill plates. Always thaw fish first.
The skin can be left on or removed before grilling. I typically cook salmon and trout fillets skin-side down to help hold them together. Other fish like tilapia are fine cooking skinless.
Tips for Grilling Fish Perfectly
Follow these tips and tricks to get picture-perfect George Foreman grilled fish every time:
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Use a meat thermometer to check for doneness. Fish should reach 145°F internally. This prevents overcooking.
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Brush a thin coating of oil on the grill plates first to prevent sticking. Olive oil or avocado oil work well.
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Season fish generously before grilling. Lemon-pepper, Cajun seasoning, herbs, garlic, and paprika are all good flavors.
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Cook similar thickness fillets together so they finish cooking at the same time.
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Close the lid while cooking. This ensures even heating on both sides.
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Let fish rest 5 minutes after cooking. This allows juices to redistribute so fish stays moist.
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Watch closely to prevent burning. Fish cooks fast, so stay nearby.
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Clean the grill well after each use to prevent fish odor transfer.
Follow these tips and you’ll be rewarded with restaurant-quality grilled fish from the convenience of your countertop!
Step-by-Step Guide to Grilling Fish
Grilling fish on the George Foreman is very simple and quick. Just follow these steps:
1. Prep the fish – Pat dry fillets with paper towels and brush lightly with oil. Season as desired.
2. Preheat grill – Close the lid and preheat for 5 minutes on high heat.
3. Add fish – Place fillets on hot grill and close lid immediately.
4. Cook times – Cook approximately 5-7 minutes per 1-inch thickness of fish.
5. Check doneness – Fish should flake easily and reach 145°F internally.
6. Rest and serve – Remove fish from grill and let rest 5 minutes before serving.
And that’s it! Perfectly cooked fish in less than 10 minutes. Be sure to monitor thickness and cook times closely based on the size of your fillets.
Here are some approximate George Foreman grill cook times for common fish fillet sizes:
- 1⁄4-inch thick: 2-3 minutes
- 1⁄2-inch thick: 3-4 minutes
- 3⁄4-inch thick: 4-5 minutes
- 1-inch thick: 5-7 minutes
Cooking times may vary slightly based on your model of grill and thickness of individual fillets. Use a meat thermometer and check often for doneness.
My Favorite George Foreman Fish Recipes
To get you started, here are a few of my go-to recipes for making tasty fish meals on the George Foreman grill:
Lemon-Herb Salmon
Coat salmon fillets with olive oil, salt, pepper and lemon-herb seasoning. Grill skin-side down for 5-6 minutes until flaky. Serve with lemon wedges.
Blackened Tilapia
Coat tilapia with Cajun seasoning. Grill for 4-5 minutes per side. Make a sauce from melted butter, lemon juice and more Cajun seasoning to drizzle on top.
Mediterranean Swordfish
Top swordfish steaks with sun-dried tomato pesto then grill. So quick and flavorful.
Cilantro-Lime Shrimp
Toss shrimp with olive oil, lime juice, salt, pepper and cilantro. Grill in a cast iron skillet or grill basket for 2-3 minutes until opaque.
Tuna and Pineapple Skewers
Alternate chunks of tuna and pineapple on skewers. Brush with teriyaki marinade. Grill 2-3 minutes until tuna is seared but still pink inside.
Those are just a few ideas to get your creativity flowing. The possibilities are endless for making quick, easy and healthy George Foreman grilled fish meals.
Frequently Asked Questions
Still have some questions about cooking fish on the George Foreman? Here I’ve answered some of the most common questions I get asked:
What types of George Foreman grills work best for cooking fish?
Any model of George Foreman grill will work well for fish. If picking a new grill, I’d recommend one with removable grill plates for easier cleaning.
Should the grill be preheated before adding fish?
Yes, always preheat the grill for 5 minutes before cooking any food, including fish. This ensures it’s hot enough to sear and cook fish properly.
Is it okay to cook frozen fish on a George Foreman?
I don’t recommend cooking frozen fish fillets. Always thaw fish in the refrigerator first before grilling for the best results.
Should the grill be oiled or greased first?
It’s a good idea to lightly brush both grill plates with oil before cooking. This prevents fish from sticking. Olive, avocado or coconut oil all work well.
How long will fish stay fresh after being cooked on the grill?
Cooked fish will stay fresh for 3 to 4 days when stored properly in an airtight container in the fridge. Be sure to eat any leftovers within that time.
The Nutritional Goodness of Tilapia
We have been hearing a lot lately about getting enough high quality protein in our diets. Protein supports muscle and organ health. Fish is one of best sources of clean protein. A 3. 5 ounce portion of tilapia boasts of 26 grams of protein at a mere 128 calories. The same portion size has zero carbohydrates and only 3 grams of fat.
Tilapia is rich in vitamins and minerals. Here are the stats for a 3.5 ounce portion:
- Selenium: 78% RDA (Recommended Daily Amount)
- Vitamin B12: 31% RDA
- Niacin: 24% RDA
- Phosphorus: 20% RDA
- Potassium: 20% RDA
The Flavor and Texture of Tilapia
Tilapia is very mild in flavor. This fish can stand to be well seasoned and used in a variety of different cuisines. That’s it! Salt, pepper, and a squeeze of lemon juice are all you need to make the fish the star of the dish.
Grilling on a George Foreman Grill is a fabulous way to cook tilapia. Putting the meat on the grill will help it taste better when it gets some grill marks on it. When cooked, the flesh is white and flaky. The recipe here is fairly basic, allowing for the fish itself to be centerpiece of the plate. Paprika will give the fish a smoky flavor and a little color in this recipe.
Ingredients:
- 1 lb fresh tilapia fillets, cut into 4 ounce portions
- 1-1/2 TBS extra virgin olive oil (EVOO)
- 1 garlic clove, finely minced
- 1-1/2 tsps smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp finely ground black pepper
- Lemon wedges for serving
Total time:9 min – Prep time:5 min – Cook time:4 min – Serves:4 people Author: Jason
Directions:
1. Preheat the Foreman grill to high with the top closed.
2. In a small bowl, combine the EVOO with the garlic. Brush the tilapia fillets on one side with 1/2 of the EVOO and garlic. Season with 1/2 the paprika, salt, and pepper. Flip the fish over and repeat.
3. Place the fillets on the grill and close the top. Cook for approximately 5 minutes until the flesh is opaque and flakes with a fork. Check the fish at 3 minutes. If you have a digital thermometer, you are looking for an internal temperature of 145°F.
4. Serve the whole fillet portions with lemon wedges and your favorite side dishes.