Garlic Parmesan Crusted Tilapia on the Flat-Top
By Marcus J. Miller · US & Metric Measurements · Ready in 18 min
Sizzling backyard Garlic Parmesan Crusted Tilapia on the Flat-Top cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using tilapia fillets and grated Parmesan.
Ingredients (7)
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Helpful tools for making Garlic Parmesan Crusted Tilapia on the Flat-Top:
- → Heavy-Duty Cast Iron Smash Burger Press (Round & Rectangular)
- → Commercial Stainless Steel Griddle Spatula & Scraper Set
- → 12-Inch Stainless Steel Cheese Melting Dome (Basting Cover)
- → Infrared Laser Digital Griddle Surface Thermometer Gun
- → Griddle Seasoning & Cast Iron Conditioner Wax Tub
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Keep a squeeze bottle of water and a melting dome next to your Blackstone to steam vegetables or melt cheese in seconds.
- ✓Always scrape food residue into the rear grease trap while the griddle is still warm, then rub with 1 tsp oil to protect your seasoning.
- ✓Bring tilapia fillets out of the fridge 15 minutes before griddling and pat bone-dry for the crispiest sear.
🧊 Storage, Freezing & Safe Reheating
Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 4 days, or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
What temperature should my Blackstone griddle be for Garlic Parmesan Crusted Tilapia on the Flat-Top?
Aim for 400°F–425°F (medium-high) for searing meats and 350°F (medium) for eggs, tortillas, or delicate sauces.
What is the best oil to use on a Blackstone flat-top?
Avocado oil or refined canola oil works best for initial high-heat searing (smoke point > 450°F), followed by real butter in the final minute for flavor.
📖 More Recipes from Blackstone Outdoor Flat-Top Griddle Cookbook
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook by Marcus J. Miller. Explore all 100 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus J. Miller
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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