Yes, I’m very aware, I’m completely outdated. I’m almost 21 years old, and I’ve been cooking since I was 14 and never once have I ever used a George Foreman. The George Foreman was released two years after my birth year (1994), and I think the only person that I know that owns one is my Nana. Actually, to be quite frank, I’ve laughed at the idea of using or owning a George Foreman. My thoughts have always been ” if I want to grill something, I will fire up the grill.” Well, here’s the thing…grills are kind of a pain in the butt…they take so much clean up, they take time to warm up, if it is raining outside you can’t really use it, and the list goes on and on. But, with the George Foreman there is EASY clean up, can be used 365 days a year, and there is hardly any warm up time. I’m really glad that I received this grill as a present this Christmas, because it will be used frequently.
For my first round with the George Foreman Grill, I kind of took on the unexpected. All of the recipes that I found online, and all the uses of the George Foreman were for chicken, hamburgers, vegetables, salmon – but, not many for tilapia (and as I’ve told you before, tilapia is the perfect starter fish for people who don’t like fish. I promise. It grows on you, and super healthy)! Actually I had a hard time locating anything about cooking tilapia on the George Foreman, other than it can be done. So either, many people don’t do this and I’m weird, many people don’t think to do this, or I’m just really bad at Google searching.
Lemon Seasoned Grilled Tilapia (on the George Foreman)
Lemon pepper seasoning
1. If tilapia is frozen, while it is still in its sealed package, soak in warm water for about 30 minutes to dethaw it.
2. In a shallow bowl or plate, place tilapia so they aren’t on top of each other (however many pieces you would like to cook) and drizzle EVOO on top of the tilapia pieces. Now season with lemon pepper seasoning, salt, and lemon juice. Flip the tilapia over, and repeat.
3. Allow your George Foreman grill to warm up for about five minutes, and cook two pieces at a time (or however many that you can fit without crowing your grill). Allow to cook for about 4-5 minutes, until there is no longer any pink and the sides are starting to get the “grilled marks.”
— I hope everyone has enjoyed this post! If you liked it, you are more than welcome to pin the recipe and/or leave me a comment (although, you could leave a comment if you didn’t like it)! —