Greek Tilapia with Oranges and Olives

Yield: 2-4 Servings


3 Tbsp Flying Olive Milanese Gremolata EVOO or Flying Olive Eureka Lemon EVOO or Flying Olive Single Varietal of Choice, divided

¾ tsp Greek seasonings (to make it yourself, see below), divided

½ tsp dried oregano, divided

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar, or fresh squeezed lemon juice, or white wine

4 (4-5 oz each) tilapia fillets, about a pound

4 cups arugula or spring greens

2 large oranges, peeled, sliced, and quartered into bite-sized pieces

¼ cup pitted Kalamata or regular black olives, halved

3 thin slices of red onion, separated into rings (opt)


Preheat the grill to medium (or 350 degrees).  Combine the Flying Olive Gremolata EVOO, ½ tsp of Greek seasoning, ¼ tsp of oregano, Flying Olive Sicilian Lemon balsamic inegar, and salt to taste.  Set aside.  This will need to rehydrate for a few minutes.

Pat fillets dry with paper towels.  Brush with remaining 1 Tbsp of Flying Olive Milanese Gremolata EVOO.  Place fillets on aluminum foil or in a grill basket.  Sprinkle evenly with remaining ¼ tsp Greek seasoning and remaining ¼ tsp oregano.

Grill covered, approximately 4-6 minutes per side, or until fish flakes easily with a fork.  Remove from heat and tent with foil.

While the fish is cooking, place arugula on plates.  Top with oranges, olives, and onions.  Top with 1 fillet, and drizzle with dressing.

Submitted by Barb L.

Homemade Greek Seasoning

The hardest part of making the Greek Seasoning is finding all the spices in your cupboard!  If you are missing something, just go ahead and add what you have.  The *ed ingredients are the most important.   Store in a small glass jar so that you can use them later.

*1 ½ tsp dried oregano

*1 tsp dried mint

*1 tsp dried thyme

*½ tsp dried basil

*½ tsp dried marjoram, ground

*½ tsp onion powder

*½ tsp garlic powder

¼ tsp dried nutmeg

½ tsp cornstarch

½ tsp dried parsley

¼ tsp ground cinnamon

Sea salt and freshly ground pepper, if desired