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Greek Fish Fillets Recipe
Greek Fish Fillets Recipe photo by Taste of Home

Greek Fish Fillets Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 fillet equals 170 calories, 7 g fat (3 g saturated fat), 67 mg cholesterol, 344 mg sodium, 3 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Directions

  1. Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray.
  2. 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.
  3. Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Greek Fish Fillets in Simple & Delicious December/January 2013, p54

Nutritional Facts

1 fillet equals 170 calories, 7 g fat (3 g saturated fat), 67 mg cholesterol, 344 mg sodium, 3 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Greek Fish Fillets

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Reviewed Jun. 5, 2013

This was really good. In fact I am making it for a second time tonight. Very easy and fast to put together. Substitute flounder for the tilapia if you wish, they are both good.

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