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Greek Fish Fillets

 Greek Fish Fillets
Olives, onion, dill weed and feta cheese combine in this tangy Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually complement it with a side of rice. —Jennifer Maslowski, New York City, New York
4 ServingsPrep/Total Time: 25 min.


  • 4 tilapia fillets (4 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons plain yogurt
  • 1 tablespoon butter, softened
  • 1-1/2 teaspoons lime juice
  • 1/2 small red onion, finely chopped
  • 1/4 cup pitted Greek olives
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/4 cup crumbled feta cheese


  • Sprinkle tilapia with salt and pepper. Place on a broiler pan coated
  • with cooking spray.
  • 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: 4 servings.
Nutritional Facts: 1 fillet equals 170 calories, 7 g fat (3 g saturated fat), 67 mg cholesterol, 344 mg sodium,

2 of 2

Greek Fish Fillets (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.