"Olives, onion, dill and feta cheese combine in this tangy, Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually serve it with a side of rice." --Jennifer Maslowski of New York, New York
- 8 tilapia fillets (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup plain yogurt
- 2 tablespoons butter, softened
- 1 tablespoon lime juice
- 1 small red onion, finely chopped
- 1/2 cup pitted Greek olives
- 1 teaspoon dill weed
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray.
- In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese.
- Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork. Yield: 8 servings.
Originally published as Broiled Greek Fish Fillets in Light & Tasty June/July 2007, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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