Saturday, February 5, 2011

Greek Tilapia

This recipe c omes to you courtesy of Taste of home's healthy cooking magazine.  It was actually second place prize winner of fish dishes in this month's magazine.  (from Sally Burrell of Idaho Falls, Idaho)  I actually changed it a tiny bit, and totally left off the last 3 ingredients and it was still wonderful.  Kind of a messy sauce, but everyone seemed to like it.  This is how I made it (with notes about the original if you would prefer to try that.)


  • 6 tilapia fillets (4 oz. each)
  • 4 teaspoons butter
  • 1 egg
  • 1 cup crumbled tomato and basil feta 
  • 1/3 cup fat free milk
  • 1/8 teaspoon cayenne pepper (original was 1/4 - I even worried with 1/8 because it stuck to the egg, but it was fine- I really didn't notice it.)
  • 2 roma tomatoes chopped (or 1 large)
  • 1/4 cup chopped olives
  • 1/4 cup slivered almonds (original was pine nuts - would be nice, but I didn't find them at the grocery store.)
  1. Brown the fish in butter in batches.  Transfer to a large baking sheet.
  2. In a small bowl, combine egg, cheese, milk and cayenne.  Spoon over fish (this was super -soupy and drained everywhere, but just cooked up like extra egg which no one seemed to mind - it did make a huge mess of the cookie sheet, so I would suggest covering the cookie sheet with foil to make for easy clean-up.)   Sprinkle fish with tomato, olives and nuts.  Bake uncovered at 425 for 10-15 minutes or until fish flakes easily with a fork.  (I think I left mine in 12 minutes or so and it was perfect.)
(The original combined a bit of parsley, lemon juice and pepper and drizzled it over the cooked fish, but I didn't bother.  It tasted fine as it was, and that was just one more thing to make. 

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