Tilapia with Oranges and Olives

Recipe from a Harris Teeter Fishermans Market recipe card.

Yield: 4 servings
Community Recipe from

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  • 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


  1. 1. Preheat grill to medium (300°F to 350°F). For the dressing, in a small bowl combine ⅓ cup of the oil, vinegar, ½ teaspoon of the Greek seasoning, ¾ teaspoon of the oregano, and salt; set aside.
  2. 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 ¼ teaspoon Greek seasoning and oregano.
  3. 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. 4. Place arugula on 4 plates. Top with oranges, olives and onion. Top each with 1 fillet, drizzle with dressing, and serve.
August 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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