Grilled Tilapia with Chimichurri Mayo

Printed from Jenn's Food Journey, adapted from

1/3 cup mayonnaise
2 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley
1/2 Tablespoon dried oregano
1 garlic clover, finely minced
1/4 teaspoon red pepper flakes
4 Tilapia fillets


In a small bowl, mix together all the ingredients except the fish. Remove 2 Tablespoons of mixture and set aside.

Preheat grill to 325 degrees F. Tear off 4 pieces of aluminum foil that are big enough to form a packet around the fish. Spray aluminum foil with non-stick spray and place one piece of fish on each piece. Evenly slather the chimichurri mayo over the top of each piece of fish. Bring the long sides of the foil together and fold twice to seal. Now bring the remaining sides together, folding to seal - leave a little room for steam.

Place fish over direct heat and grill for 7 minutes, rotate the packets and continue to cook for another 7-8 minutes or until the fish flakes easily with a fork. Carefully remove from grill and allow to rest for 5 minutes. Carefully open the foil packet and serve. Top with reserved mayo if desired. Enjoy!