Alicia Szeszol relies on her husband for the main ingredient in this fuss-free dish. "He fills our freezer after his summer fishing trip," she reports from Lindenhurst, Illinois.
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) Italian diced tomatoes, drained
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 pound walleye, bass or other whitefish fillets
- 4 ounces crumbled feta cheese
- In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Feta Tomato-Basil Fish in Light & Tasty April/May 2002, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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