Preheat your grill to medium-high heat (around 400°F). While it heats, pat your tilapia fillets completely dry with paper towels—this ensures maximum crust development and prevents sticking during cooking.

Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and sea salt in a small bowl. Mix thoroughly to ensure even distribution, then brush each fillet lightly with olive oil on both sides before coating generously with the spice mixture.

Oil your grill grates thoroughly using a folded paper towel dipped in olive oil. Place tilapia skin-side up on the grill and cook for 5-6 minutes without moving—this develops the smoky crust that defines this smoky cajun grilled tilapia recipe at its finest.

Carefully flip the fillets using a spatula and grill for another 5-6 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F. The fish should be opaque throughout with beautiful char marks visible on both sides.

Meanwhile, toss asparagus spears with 1 tbsp olive oil and salt, then grill alongside the fish during the final 6 minutes. Arrange them perpendicular to grill grates to prevent rolling, and turn halfway through cooking.

In a small skillet, melt butter over low heat and add minced garlic, cooking until fragrant—about 2 minutes. Remove from heat and stir in lemon juice and fresh parsley for a quick compound butter finishing sauce.

Transfer grilled tilapia and asparagus to serving plates and drizzle the garlic-butter mixture over top. Garnish with fresh lemon slices and additional parsley for presentation, serving immediately while everything is hot and the fish is at peak tenderness.