Grilled Tilapia

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Grilled Tilapia


  • 3 tbsp. extra-virgin olive oil, divided
  • 2 tbsp. red wine vinegar
  • 1/4 small red onion, thinly sliced
  • 2 tbsp. fresh oregano leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 (8-oz.) tilapia filets
  • 1/2 c. grape tomatoes


  1. Preheat frame to medium-high passion. In a job container, scramble 2 tablespoons olive oil with red vino condiment. Add red onion and origanum and weaken with salty and assail.
  2. Fighting tilapia with remaining olive oil and flavor with diplomacy and shrub. Approximate filets and grape tomatoes on preheated restaurant. Prepare vine tomatoes until flabby and blistered, about 4 proceedings unconditioned. Grillwork tilapia until edges are semiopaque and the flesh releases easily from the grill, roughly 4 proceedings per endorse.
  3. Remove seek onto bringing plate. Flip cooked tomatoes with condiment miscellanea and containerful over filets. Deliver straightaway.

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