Preheat grill to medium-high heat. In a medium bowl, whisk 2 tablespoons olive oil with red wine vinegar. Add red onion and oregano and season with salt and pepper. Brush tilapia with remaining olive oil and season with salt and pepper. Place filets and grape tomatoes on preheated grill.
Bring the tilapia to room temperature for about 15 minutes. Pat the tilapia dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish.
We are going to season both sides of our fish with the standard salt and pepper. Adding a bit of garlic powder and Parmesan cheese will give it that crunchy factor, while keeping this keto friendly. How do I fry tilapia in a pan without it sticking?
If using frozen tilapia fillets, thaw in cool water for 15 minutes. In a medium sized mixing bowl, add Parmesan cheese, salt, pepper, and garlic powder. Whisk to combine. Using a separate bowl, whisk eggs. Heat butter and avocado oil over medium high heat.