Tilapia with Oranges and Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/3 cup(s) plus 2 teaspoons olive oil, divided |
2 tablespoon(s) white wine vinegar |
3/4 teaspoon(s) greek seasoning, divided |
1/2 teaspoon(s) dried oregano, divided |
1/4 teaspoon(s) salt |
4 (4- to 5-oz.) tilapia fillets |
4 cup(s) packaged arugula or spring greens |
2 large oranges, peeled and sectioned |
1/2 cup(s) quartered black olives |
3 thin slice(s) red onion, separated into rings |
Directions:
1. Preheat grill to medium (300°F to 350°F). For the dressing, in a small bowl combine ⅓ cup of the oil, vinegar, 1/2 teaspoon of the Greek seasoning, 3/4 teaspoon of the oregano, and salt; set aside.
2. Pat fish dry with paper towels. Place fillets in a grill basket or on a sheet of heavy-duty foil; sprinkle evenly with remaining 1/4 teaspoon Greek seasoning and oregano.
3. Place fillets on grill. Grill, covered, 4 to 6 minutes per side or until fish flakes easily with a fork. Remove from grill.
4. Place arugula on 4 plates. Top with oranges, olives and onion. Top each with 1 fillet, drizzle with dressing, and serve.
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