Cast-Iron Lemon Pepper Tilapia With Campfire-Charred Green Beans

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 4 tilapia fillets (about 6 oz each, 3/4-inch thick)
• 2 tbsp lemon pepper seasoning
• 3/4 tsp kosher salt, divided
• 2 tbsp all-purpose flour (optional, for a crispier sear)
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lemon (1 tsp zest + 2 tbsp juice), plus wedges for serving
• 1 lb green beans, trimmed
• 1/4 tsp smoked paprika (optional)
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Prep: Pat tilapia dry; season with lemon pepper + a little salt. Toss green beans with oil, salt, pepper, and smoked paprika.
• 2. Start beans: Char green beans over a hot campfire grate or grill (high heat) 6–8 minutes, turning until blistered-tender.
• 3. Heat skillet: Preheat a cast-iron skillet over medium-high 3–4 minutes until very hot.
• 4. Sear fish: Add oil; sear tilapia 2 minutes on the first side, flip, then 1–2 minutes more (to 145°F).
• 5. Quick lemon-garlic butter: Lower heat; add butter, garlic, lemon zest, and lemon juice; spoon over fish for 30–45 seconds.
• 6. Finish: Toss charred beans with any pan drippings or a squeeze of lemon; sprinkle parsley.
• 7. Serve: Plate fish with beans; add lemon wedges and extra lemon pepper if you like.

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Why You’ll Love This Recipe

• Fast and satisfying: tilapia cooks in minutes with a restaurant-style sear.
• Big flavor, simple pantry staples: lemon pepper, butter, garlic, and a hot cast-iron pan do the work.
• Perfect pairing: smoky, blistered green beans balance the bright, peppery fish.
• Campfire-friendly: works outdoors over coals or indoors on the stovetop.

Grocery List

• Produce: 1 lemon, 2 cloves garlic, 1 lb green beans, fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: lemon pepper seasoning, olive oil, kosher salt, black pepper, all-purpose flour (optional), smoked paprika (optional)

Full Ingredients

Cast-Iron Lemon Pepper Tilapia

• 4 tilapia fillets (about 6 oz each, about 3/4-inch thick)
• 2 tbsp lemon pepper seasoning
• 1/2 tsp kosher salt (for the fish)
• 2 tbsp all-purpose flour (optional, for a crispier crust)
• 1 tbsp olive oil (for searing)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (optional, for finishing)
• Lemon wedges, for serving

Campfire-Charred Green Beans

• 1 lb (16 oz) green beans, trimmed
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional, adds a subtle campfire vibe even indoors)

Step-by-Step Instructions

Step 1: Set up your heat and prep your ingredients

If you are cooking outdoors, build a fire and let it burn down until you have a steady bed of hot coals. You want high, even heat for charring the green beans and a solid, preheated cast-iron surface for the fish.

Trim the green beans. Mince the garlic. Zest the lemon and squeeze out 2 tbsp lemon juice; cut additional wedges for serving.

Step 2: Season the green beans for charring

In a medium bowl, toss the green beans with 1 tbsp olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using). The oil helps them blister instead of drying out.

Step 3: Char the green beans (campfire or grill)

Campfire/grill method: Place a grill grate over hot coals, or preheat a grill to high heat (450–500°F). Cook the green beans in a grill basket, on a sheet of heavy-duty foil with holes poked in it, or directly on the grate if they are large enough not to fall through.

Char, turning occasionally, until they are blistered in spots and crisp-tender, 6–8 minutes. Transfer back to the bowl and cover loosely to keep warm.

Indoor backup: Use a cast-iron skillet or grill pan over medium-high heat; cook beans 7–9 minutes, stirring occasionally, until blistered-tender.

Step 4: Dry and season the tilapia for a clean, quick sear

Pat the tilapia very dry with paper towels (this is key for browning). Season both sides with 2 tbsp lemon pepper seasoning and 1/2 tsp kosher salt.

For a slightly crispier crust, lightly dust both sides with 2 tbsp all-purpose flour and shake off any excess. This is optional, but it helps the fish release more easily from the pan.

Step 5: Preheat the cast-iron skillet until it is truly hot

Place a cast-iron skillet over medium-high heat for 3–4 minutes. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Add 1 tbsp olive oil and swirl to coat. The oil should shimmer but not smoke heavily.

Step 6: Sear the tilapia quickly and confidently

Lay the fillets in the skillet, presentation side down, and do not move them for 2 minutes. This contact time is what creates the sear.

Flip carefully with a thin spatula and cook the second side for 1–2 minutes, or until the thickest part reaches 145°F and the fish flakes easily.

Transfer the fish to a plate. If your fillets are thin, they may be done closer to the 1-minute mark on the second side; keep a close eye to avoid overcooking.

Step 7: Make the lemon-garlic butter in the same pan

Reduce heat to low. Add 2 tbsp butter. When it melts, stir in the minced garlic and cook just until fragrant, 20–30 seconds.

Stir in 1 tsp lemon zest and 2 tbsp lemon juice. Let it bubble for 15–20 seconds, then turn off the heat.

Spoon the warm lemon-garlic butter over the tilapia. Sprinkle with 2 tbsp chopped parsley if using.

Step 8: Finish and serve with campfire-charred green beans

Give the green beans a final toss. If you like, add a squeeze of lemon and a pinch more lemon pepper to tie them to the fish.

Serve each plate with a fillet, a generous scoop of charred green beans, and lemon wedges on the side.

Pro Tips

• Dry fish = better sear: Moisture is the enemy of browning. Pat the tilapia dry right before seasoning.
• Don’t fight the pan: If the fish sticks when you try to flip, it usually needs another 15–30 seconds to release naturally.
• Use a thermometer for confidence: Tilapia is perfect at 145°F. It goes from flaky to dry quickly if you overshoot.
• Control the garlic: Add garlic only after lowering the heat so it perfumes the butter without burning.
• Char beans in a single layer: Crowding steams them. If needed, char in two batches.

Variations

• Cajun lemon tilapia: Swap lemon pepper for 1 1/2 tbsp Cajun seasoning plus 1/2 tsp lemon zest in the butter.
• Parmesan-crisp tilapia: Replace the flour with 3 tbsp finely grated Parmesan mixed with 1 tbsp flour; press lightly onto the fish before searing.
• Extra-saucy: Double the butter sauce (add 2 more tbsp butter and 1 more tbsp lemon juice) for spooning over both fish and beans.

Storage & Make-Ahead

Tilapia is best right after cooking, but leftovers still work well. Cool completely, then store fish and green beans in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or a tiny pat of butter until just warmed through (avoid microwaving too long, which can make fish rubbery). For make-ahead prep, trim the beans, mince the garlic, and zest the lemon up to 24 hours in advance; store covered in the refrigerator.

Nutrition (per serving)

Approximate, assuming 4 servings: 280 calories, 34 g protein, 14 g fat, 7 g carbohydrates, 3 g fiber, 2 g sugar, 650 mg sodium.