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Greek Tilapia Recipe

Greek Tilapia Recipe

While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:6 servings

Ingredients

  • 6 tilapia fillets (4 ounces each)
  • 4 teaspoons butter
  • 1 large egg
  • 1 cup (4 ounces) crumbled tomato and basil feta cheese
  • 1/3 cup fat-free milk
  • 1/4 teaspoon cayenne pepper
  • 1 large tomato, seeded and chopped
  • 1/4 cup chopped ripe olives
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper

Directions

  • 1. In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. 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 425° 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. Yield: 6 servings.

Nutritional Facts

1 fillet equals 224 calories, 11 g fat (5 g saturated fat), 107 mg cholesterol, 306 mg sodium, 4 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Reviews for Greek Tilapia

Sort By :
MY REVIEW
Reviewed Jan. 22, 2015

"Very tasty! The only changes I made were sliced olives instead of chopped, and omitted pine nuts simply because I didn't have them on hand. Easy recipe."

MY REVIEW
Reviewed Oct. 5, 2012

"So yummy! My family loved it!"

MY REVIEW
Reviewed Apr. 7, 2012

"WOW!"

MY REVIEW
Reviewed Apr. 1, 2012

"Wonderful combination of flavors. Even my son loved this"

MY REVIEW
Reviewed Mar. 30, 2012

"Takes a little more work than other tilapia recipes but well worth it!"

MY REVIEW
Reviewed Mar. 28, 2012

"Outstanding flavor, easy to make, everyone loved it!"

MY REVIEW
Reviewed Mar. 26, 2012

"don't usually cook fish---think this will change my mind!!!!!!!!!"

MY REVIEW
Reviewed Mar. 25, 2012

"I'm typically not a huge fan of fish, but this dish was very tasty. Both my husband and my son really enjoyed it and gave it a "thumbs up" which is our family rating system to make again."

MY REVIEW
Reviewed Mar. 24, 2012

"Omitted pine nuts, because many people have severe reactions to them...their throat swells and breathing becomes difficult within minutes, so I never use them. Sunflower seed or slivered almonds are a better choice."

MY REVIEW
Reviewed Mar. 23, 2012

"Since I don't like ripe olives:( I omitted them, but kept the rest of the recipe intact. YUM!!"

MY REVIEW
Reviewed Jan. 22, 2012

"I made this and everybody loved it. Great recipe!"

MY REVIEW
Reviewed Jun. 22, 2011

"This is a new favorite in our house! Everyone loved it. We will be making this a lot!!"

MY REVIEW
Reviewed Apr. 21, 2011

"First saw this recipe in Taste of Home print edition. Made it and loved it! It's so easy and full of flavor. Even my husband went back for seconds! I used toasted almonds instead of pine nuts. Have made it twice already and added it to my favorites. Also a great recipe for those on the South Beach Diet."

MY REVIEW
Reviewed Mar. 15, 2011

"The egg and pine nuts made threw me off. If I make it again, I'll omit them and add more feta."

MY REVIEW
Reviewed Mar. 12, 2011

"Good flavor... unlike anything I've ever made before but my hubby really liked it:) I made some red potatoes with olive oil and Mediterranean seasoning as a side."

MY REVIEW
Reviewed Jan. 11, 2011

"This was so easy, so quick, and so good. Whole family loved it."

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Wine Pairings

Light-Bodied White Wine

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