Guest blog from the Robust Olive
“Olive oil” is how we refer to the oil obtained from the fruit of olive trees.
People have been eating olive oil for thousands of years and it is now more popular than ever, thanks to its many proven health benefits and its culinary usefulness. Studies of the health benefits of olive oil consumption fill the pages of medical journals around the world. Heart disease, diabetes, Alzheimer’s and cancers are among the long list ailments that can be avoided and conditions that can be improved by a diet that includes olive oil.
These days olive oil are being infused with everything from classic herb flavors to fiery chilis, so the culinary possibilities are endless! This recipe for Tilapia Vera Cruz for example uses 4 different olive oil infusions.
Grilled Tilapia Vera Cruz
Vera Cruz is, typically, a flaky fish smothered in European ingredients for flavor. These include olives, garlic, tomatoes and peppers/spices. I chose a flaky white fish like tilapia because it’s a mild fish that doesn’t have a lot of flavor to begin with and since my young family will eat it fairly well, we have that readily available.
Because the olives and other spices have such bold flavors this Vera Cruz recipe amped up the flavor of our mild fish to a delicious gourmet meal. You can serve it over rice or just by itself. It is substantial enough to stand alone. If you don’t like hot, you can omit the Serrano honey vinegar and the green chili olive oil. If you’d like more veggies sub in green, red or yellow peppers for color. The amount of hot that the vinegar and chili oil add, however, just gives you a hint of spice as you savor the flavors. So don’t be intimidated by adding a skosh of heat to the dish! Bon Appétit!
4 Tilapia filets, 6 oz. each
Salt & freshly ground pepper
2 Tbsp. Olive Oil
2 Tbsp. Garlic & Lime Olive Oil
1 Onion – finely sliced
2 Cloves diced garlic
1/4 Cup dry white wine
2 Large tomatoes – chopped
1/4 Cup pitted green olives – finely chopped
1 tsp. Serrano Honey Balsamic Vinegar
1 tsp. Baklouti Chili Pepper Olive Oil
- Brush the fish with olive oil and season with salt and pepper.
- Grill for 2 minutes on each side. Remove from heat and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft.
- Add tomatoes, green olives, pepper, balsamic vinegar, and pepper oil. Bring to a boil and cook until thickened.
- Reduce heat, add grilled fish and cook for 2 minutes.