Preheat your grill to medium-high heat (around 400°F) for approximately 5 minutes. While it heats, pat your tilapia fillets completely dry with paper towels and arrange them on a clean plate.

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt. Whisk together until the spice blend is fully integrated with no clumps remaining.

Brush each tilapia fillet lightly with olive oil on both sides. Generously coat each side with the spice mixture, pressing gently so the seasonings adhere to the fish's surface for maximum flavor development.

Once grill grates are hot, carefully place each fillet perpendicular to the grates. Grill for exactly 5-6 minutes without moving them—this creates that beautiful crust and allows the smoky grilled tilapia recipe to develop its signature char without overcooking the delicate flesh inside.

Gently flip each fillet using a fish spatula or thin metal turner. Pour lemon juice and Worcestershire sauce over the fillets, then grill for another 5-6 minutes until the fish flakes easily when tested with a fork at the thickest part.

Transfer grilled tilapia to a serving platter and immediately garnish with fresh cilantro and lemon slices. The residual heat will continue cooking slightly, so remove it from the grill right when it's cooked through to prevent drying out.