Use a charcoal chimney filled with 15-20 charcoal briquets to light the coals.
After about 15 minutes, when the coals have heated through, and are about 70% covered in ash, you are ready to add them to the grill.
Arrange heated coals in an even layer and nestle a 10-inch cast iron skillet directly over the coals. Allow the cast iron to heat up.
Grill the Onions
When the skillet has heated, add the olive oil and, using a heat resistant glove and a long spatula, swirl to coat.
Lay the onion in the skillet and cover the grill. Cook until tender 5 to 7 minutes, checking occasionally and stirring.
Season the Tilapia
Meanwhile, pat the tilapia dry.
In a small bowl, mix the paprika, garlic powder and oregano together.
Sprinkle liberally over the tilapia filets on both sides.
Grill the Fish
Add one tablespoon of butter to the skillet and slide the onions to the outer edges.
Lay the tilapia directly into the skillet.
Top each fillet with a tablespoon of butter.
Cover the lid and allow the tilapia to cook through, 5 to 7 minutes until it flakes easily with a fork.
With heat resistant gloves, remove the skillet from the fire and transfer to a serving area.
If making more than 2 filets, leave the skillet on the fire, and transfer the onions and tilapia to a serving dish with a spatula and repeat as needed for quantity.
Video
Notes
This is one of those one-pan easy recipes that can be made in a traditional kettle grill, on a camp grill or over a controlled live-fire. As long as you take the time to build a good amount of heat with the coals, it’s a perfect campfire meal.