Grilled Tilapia with Tomato-Olive Tapenade is a Mediterranean-inspired dish that combines the mild, smoky flavor of grilled tilapia with a vibrant, tangy tapenade. The tapenade, made from ripe tomatoes, briny olives, and fresh herbs, adds a punch of flavor that complements the fish beautifully. This light and refreshing dish is perfect for a summer meal and pairs wonderfully with a side of grilled vegetables or a fresh salad.
Ingredients:
- 4 tilapia fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Tapenade:
- 1/2 cup ripe cherry tomatoes, finely chopped
- 1/3 cup Kalamata olives, chopped
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prepare the tapenade: In a medium bowl, combine the chopped tomatoes, olives, capers, parsley, basil, lemon juice, olive oil, salt, and pepper. Stir until well mixed and set aside.
- Preheat the grill: Heat your grill to medium-high.
- Season the tilapia: Brush the tilapia fillets with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
- Grill the tilapia: Place the fillets on the preheated grill and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve: Transfer the grilled tilapia to plates and top with a generous spoonful of the tomato-olive tapenade. Serve immediately with your favorite sides, such as grilled vegetables or couscous.
