really like this recipe. Of course, if you know me...I doubled the garlic!

Serves: 4
Greek-Style Tilapia

2 cups chopped Roma (plum) tomatoes
3 tbsp. sliced black olives
3 tbsp. chopped fresh oregano
1-1/2 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
4 5-oz. each tilapia fillets, about 1/2" thick
2 tbsp. pine nuts or slivered almonds

Preheat grill. In bowl, toss together tomatoes, olives, oregano, garlic, salt and pepper.

Rinse fish and pat dry. Put each filet on piece of tin foil; top each with some tomato mixture. Fold up foil leaving a little space inside for steam to expand.

Grill foil packets for 4 to 6 minutes or until fish flakes easily with fork. (Tilapia cooks quickly). Open foil and sprinkle with pine nuts. Serve and Enjoy.