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
chopped cucumbers
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

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