Ingredients
4 small-medium sized firm white fish fillets (cod, halibut, or mahi), about 6-inches in length
1 tbsp olive oil
1 tsp kosher salt
2 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
A pinch celery seeds
Chopped cherry tomatoes, to serve
Preparation
Grill/Griddle
Set tilapia to room temperature for about 15 minutes.
Use paper towel to pat fish fillets dry. Rub with olive oil and add salt and pepper. In a small bowl, mix in paprika, garlic powder, onion powder, and celery seed, pat onto fish fillets. Set aside for 10 minutes.
Place Grill/Griddle plate on Cooker and touch the FISH button. Touch the - / + to adjust desired temperature. Wait 4-5 minutes to preheat.
Grill tilapia for 3-4 minutes, flip and cook for another 3-4 minutes, until the fish is tender and cooked through. Remove and rest for a few minutes.
While the fish is resting, cook cherry tomatoes for about 5 minutes. Remove when outside is cooked.
Serve warm.