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 grill to medium-high heat. In a medium bowl, whisk 2 tablespoons olive oil with red wine vinegar. Add red onion and oregano and season with salt and pepper.
  2. Brush tilapia with remaining olive oil and season with salt and pepper. Place filets and grape tomatoes on preheated grill. Cook grape tomatoes until soft and blistered, about 4 minutes total. Grill tilapia until edges are opaque and the flesh releases easily from the grill, about 4 minutes per side.
  3. Remove fish onto serving plate. Toss grilled tomatoes with vinegar mixture and spoon over filets. Serve immediately.
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