Preheat your grill to medium-high heat, approximately 400°F, for five minutes until grates are scorching hot. Pat tilapia fillets completely dry with paper towels—this essential step prevents sticking and ensures proper searing on the grill.

Combine smoked paprika, cumin, salt, black pepper, and cayenne in a small bowl, whisking thoroughly. Coat both sides of each fillet generously with this spice mixture, pressing gently so it adheres to the delicate flesh.

Brush grill grates with olive oil using a folded paper towel held with tongs—never use your fingers near hot grates. Place fillets carefully perpendicular to grates and resist moving them for exactly three minutes to develop that gorgeous char.

Gently flip fillets using a thin metal spatula, being careful not to break the delicate flesh, then cook for two to three minutes until the flesh flakes easily with a fork. The smoky lemon grilled tilapia recipe reaches perfect doneness when internal temperature hits 145°F at the thickest point.

Remove fillets to a warm plate and set aside while you build the sauce. In a small skillet, melt butter with minced garlic over medium heat, stirring constantly until fragrant but never browning, about ninety seconds total.

Add vegetable broth, fresh lemon juice from one lemon, liquid smoke, and fresh thyme to the butter mixture, stirring gently. Simmer this sauce for two minutes exactly, allowing flavors to meld while maintaining a silky consistency throughout.

Pour the warm sauce over grilled tilapia fillets and garnish with fresh cilantro, remaining lemon slices, and a final crack of black pepper. Serve immediately while everything remains at optimal temperature.