This Broiled Tilapia with Mustard Chive Sauce is delicious enough for company and easy enough for a weeknight! In about 20 minutes you can have perfectly broiled tilapia moist and flaky with a tangy yogurt and mustard chive sauce on the table!
Broiled Tilapia
I first made this recipe in 2012 and in typical food blogger fashion, I never made it again. Now, I am kicking myself for all the years I could have been making this!
My first take away from this recipe (which is from Giada’s Weeknights) is that broiling tilapia is so easy and so good.
It only takes about 6-8 minutes to broil tilapia and it comes out perfect. Moist and flaky.
You can even just drizzle it with olive oil, salt and pepper and top it with a slice of lemon and broil it. Serve it with the lemon slice squeezed (wait till you see how much juice you get out of a broiled slice) over it, so simple and delicious!
Or in the time it takes to broil the salmon you can stir together this amazing sauce and have a dinner fit for company!
Ingredients to Make this Tilapia Filets Recipe:
- Tilapia – we get these big bags of tilapia filets from Costco. Love them!
- Dijon Mustard.
- Yogurt – you want to use a full fat Greek yogurt if you can to keep it nice and creamy.
- Honey – I try to use local honey to support our bee keepers!
- Chives – if you don’t have chives, you can use parsley or thyme or just omit the fresh herbs.
- Lemon Juice – fresh squeezed. Do what I do and zest the lemon first (I store the jest in a jar in the freezer) so no part goes to waste!
How to Make This Broiled Tilapia with Mustard Chive Sauce
Preheat the broiler.
Spray a baking sheet with cooking spray. Brush or spray both sides of the tilapia with olive oil and sprinkle with salt and pepper and lay them on the baking sheet. Broil for about 6-8 minutes. Mine were about 8 inches from the broiler and they were done at 7 minutes.
While the fish is broiling, whisk together the yogurt, honey, mustard, lemon juice and chives and season with salt and pepper.
When the fish are done, serve them with the sauce!
It’s that easy!
Best Broiled Tilapia Recipe!
This has seriously become one of my favorite way to make tilapia. It’s so easy and so delicious! This should go in your regular weekday rotation, everyone loves it!
More Easy Tilapia Recipes:
Looking for an Asian spin, you have to try this miso glazed tilapia – such flavor!
A great way to use up lots of summer squash is this tilapia and squash salad. So healthy, light and delicious!
If you like it a little spicy, harissa roasted tilapia is a must try.
How about a one pan tilapia dinner with peas and potatoes! The pesto adds bright green flavor to this homey dish!
For even more be sure and follow my Fish and Seafood Recipes Board on Pinterest.
Broiled Tilapia with Mustard Chive Sauce
Ingredients
- cooking spray
- 4 tilapia filets
- olive oil for drizzling
- salt and black pepper
- 1/4 cup yogurt plain, full fat, Greek
- 2 teaspoons honey or agave nectar
- 1 teaspoon Dijon mustard
- 14 cup lemon juice
- 2 tbsp chives chopped
Instructions
- Preheat the broiler.
- Spray a baking sheet with cooking spray.
- Drizzle the tilapia with olive oil and salt and pepper both sides.
- Place tilapia on the tray and broil for 6-8 minutes or until fish flakes easily with a fork.
- While fish is broiling, in a small bowl, whisk together the yogurt, honey, mustard, lemon juice, chopped chives and 1/2 teaspoon of salt and a 1/4 teaspoon of pepper.
- Serve the fish with the sauce.
Video
Notes
Nutrition
This was originally published in 2012 and has been updated for 2019.
I am one of the oddballs that have never eaten tilapia— don’t laugh at me but I don’t know why I have never tried it. Your recipe looked so good on Pinterest I had to come check it out. I think I may have found the right recipe to try out this fish that I hear so much about. I hope mine looks as wonderful as yours does.
I really love how easy this is to make!! So good!
Tilapia is a fish that everyone loves so I’m always looking for delicious new recipes. The mustard sauce on this looks amazing!
I love how fast and easy this broiled tilapia is. This will make the perfect weeknight meal for the upcoming holiday busy season.
I’ve made this a few times and it’s my favorite way to make tilapia after grilling it. It is SO good and wins over even my pickiest eater.
You’re right – it’s always so hard to photograph “beige” food – but you still managed to make it look pretty good, and you made it sound wonderful.
Don’t know why I hardly ever use my broiler (though here in New Zealand we call it the griller), and don’t think I’ve ever used it for fish. Must give this a try.
Thanks so much for sharing at Cookbook Sundays. I must look out for that book – I have another Giada book which is a favourite.
Sue xo
You’re right – it’s always so hard to photograph “beige” food – but you still managed to make it look pretty good, and you made it sound wonderful.
Don’t know why I hardly ever use my broiler (though here in New Zealand we call it the griller), and don’t think I’ve ever used it for fish. Must give this a try.
Thanks so much for sharing at Cookbook Sundays. I must look out for that book – I have another Giada book which is a favourite.
Sue xo
It maybe not be colorful but it sounds delicious. I love simple dinners like this.
Pinning this. And I love yellow.
I have nearly all the same cookbooks. Good choice 🙂
I will make this, really. I just bought some talapia and was wanting to try a different recipe from what I already have. This looks just perfect with that sauce!
My broiler is infrared, which means that even when you use the lowest rack in the oven, the broiler can incinerate something in no time! It takes a bit of getting used to, especially with fish. This recipe sounds delicious, and I have chives in my garden already.
I have white plates, so my fish pictures are always awful. I try to serve lots of green veggies with fish so it won’t be quite so monochrome.
This sounds very good Pam – I like the mustard sauce
I have a gas stove but the broiler is just about awful. I’m convinced i never REALLY heats up.
That mustard chive sauce sounds delicious! I’m all about chive love.