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Grilled Greek Fish

 Grilled Greek Fish
Living in Tampa, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia—all sweet white fish that work well with this marinade. —Judy Batson, Tampa, Florida
4 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh mint
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon Greek seasoning
  • 4 tilapia fillets (6 ounces each)

Directions

  • In a large resealable plastic bag, combine the first seven
  • ingredients. Add the tilapia; seal bag and turn to coat. Refrigerate
  • for 30 minutes. Drain and discard marinade.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill tilapia, covered, over medium
  • heat or broil 4 in. from the heat for 4-5 minutes on each side or
  • until fish flakes easily with a fork. Yield: 4 servings.
Nutritional Facts: 1 fillet equals 223 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 162 mg sodium, 2 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Grilled Greek Fish (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.