Sunday, February 13, 2011

Greek Tilapia

If it isn't obvious yet, we eat a lot of tilapia. I found this recipe in my cooking magazine and it is wonderful. The pine nuts add a crunch that is wonderful. Serve with rice.


6 tilapia fillets
4 tsp butter
1 egg
1 cup (4 oz) crumbled tomato and basil feta cheese
1/3 cup milk
1/4 tsp cayenne pepper
1 large tomato, seeded and chopped
   OR 1 can petite diced tomatoes rinsed and drained
1/4 cup chopped ripe olives
1/4 cup pine nuts, toasted
1 Tbsp minced fresh parsley
   OR 1 tsp dried parsley
1 Tbsp lemon juice
1/8 tsp pepper


1. In a large skillet, brown fish in butter in batches. Transfer to a 15x10" baking pan coated with cooking spray.

2. In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake uncovered at 425ยบ for 10-15 minutes or until fish flakes easily with a fork.

3. In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

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