Friday, March 6, 2015
Greek Fish and Salad
This is a really quick and easy fish recipe for a weeknight. The original recipe calls for red snapper, but any mild white fish would work (tilapia, Swai, I used barramundi sea bass).
Since it's just the two of us I cut down this recipe. We generally eat about 4 oz of protein (chicken, fish) so I simply used an 8 oz fillet. As for the salad, there's really not a recipe, I just list what I like based on a basic Greek Salad (you could make it vegan by substituting firm tofu, cubed, and marinated in the dressing, for which that recipe is listed below). Serve it with a nice crusty bread and you're set.
GREEK FISH (6 servings)
1 Tbsp EVOO
1 onion, chopped
1 tsp minced garlic
3 medium tomatoes, peeled, seeded, and chopped
1/4 cup sliced black, kalamata, or oil-cured olives
1/4 cup dry white wine
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds red snapper (or any other mild white fish) fillets
2 oz feta cheese, crumbled
2 Tbsp chopped fresh parsley
Pour oil into a large skillet. Place over medium heat until hot. Add onion and garlic; cook until tender, stirring constantly. Stir in tomato and next 5 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
Place fish fillets in a greased 13x9" baking dish. Spoon tomato mixture over fillets. Bake, uncovered, at 350F for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with cheese and parsley. Serve immediately.
Recipe Source: The Ultimate Southern Living Cookbook, 2004, p. 217
Chopped lettuce (iceberg, romaine, spring mix)
Chopped tomatoes and grape/cherry tomatoes, halved
chopped red onion
chopped green pepper
Greek or black olives
crumbled feta cheese
fresh or dried dill week
1/2 cup EVOO
1/4 cup white wine vinegar or fresh lemon juice
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp dried oregano
minced fresh garlic, to taste
salt, to taste
Mix dressing ingredients and whisk until well-blended.
Recipe Source (for the dressing): Tofu Cookery by Louise Hagler, 1982, p. 28