Baked Tilapia in Garlic and Olive Oil

Baked Tilapia in Garlic and Olive Oil Recipe | The Olive Crush
 
If you are looking for a simple and easy dish to impress, look no further! This delicious baked tilapia will be the perfect dinner for your family, co-workers, or friends.

Baked Tilapia in Garlic and Olive Oil
Serves 4
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Prep Time
5 min
Cook Time
30 min
Total Time
24 hr 35 min
Prep Time
5 min
Cook Time
30 min
Total Time
24 hr 35 min
Ingredients
  1. 4 (4 Ounce) fillets Tilapia
  2. 4 cloves crushed garlic
  3. 3 tablespoons Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil
  4. 1 onion, chopped
  5. 1/4 teaspoon cayenne pepper
Instructions
  1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish.
  2. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish.
  3. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
  4. Preheat the oven to 350 degrees F.
  5. Transfer fish to a 9x13 inch baking dish along with the olive oil, garlic, and onion.
  6. Sprinkle the fish with the cayenne or white pepper.
  7. Bake at 350 degrees F for 30 minutes.
Notes
  1. This recipe is also great on the grill! If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil after marinating.
Adapted from AllRecipes.com
Adapted from AllRecipes.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged at least 18 years in Oak barrels.
     
    Tip: Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. The acidity of our Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods, such as fresh fruit or even ice cream.

Chopped Greek Salad with Chicken

Chopped Greek Salad with Chicken Recipe | The Olive Crush
This quick and easy salad is great for people who have gluten allergies or diabetes. It’s low calorie, and just all around tastes great!

Chopped Greek Salad with Chicken
Serves 4
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 1/3 cup red-wine vinegar
  2. 2 tablespoons Olive Crush Coratina Extra-Virgin Olive Oil
  3. 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 6 cups chopped romaine lettuce
  8. 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  9. 2 medium tomatoes, chopped
  10. 1 medium cucumber, peeled, seeded and chopped
  11. 1/2 cup finely chopped red onion
  12. 1/2 cup sliced ripe black olives
  13. 1/2 cup crumbled feta cheese
Instructions
  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl.
  2. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta.
  3. Toss to coat.
Notes
  1. If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Crafted by Boundary Bend/Cobram Estate, this highly awarded Coratina has won Best In Class and Gold medals in International & Domestic Olive Oil Competitions. The incredible Coratina nose packs a wallop & displays notes of green apple peel & grass. Herbaceous and peppery with the perfect amount of bitterness!
     
    Tip: Great on salads and as dipping oil.

Pineapple Coconut Bites

These small, fruity bites will become a favorite in your home. At only 100 calories, go ahead, have two!

Pineapple Coconut Bites
Serves 20
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. FILLING
  2. 1 1/4 cups canned crushed pineapple, slightly drained
  3. 1 tablespoon honey
  4. 1 tablespoon cornstarch
  5. DOUGH
  6. 1/2 cup almonds
  7. 6 tablespoons confectioners' sugar
  8. 1/2 cup whole-wheat pastry flour
  9. 1/4 cup all-purpose flour
  10. 1/4 cup unsalted cold butter
  11. 3 tablespoons Olive Crush Aceite Nueve (California Unfiltered Arbequina) Extra Virgin Olive Oil
  12. 2 tablespoons unsweetened shredded coconut
  13. 1 tablespoon cornstarch
  14. 1/2 teaspoon salt
  15. 1/2 teaspoon vanilla extract
To prepare filling
  1. Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
To prepare dough
  1. Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine.
  2. Add whole-wheat pastry flour and all-purpose flour; process to combine.
  3. Drop butter by the tablespoon through the feed tube, processing briefly after each addition.
  4. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  5. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  6. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  7. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  8. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.
Notes
  1. Equipment: Two 12-cup mini muffin pans and mini muffin paper cups
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe