Greek Tilapia Recipe

4 16 21
Greek Tilapia Recipe
Greek Tilapia Recipe photo by Taste of Home
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Greek Tilapia Recipe

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4 16 21
Publisher Photo
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
Recommended: 38 Greek-Style Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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

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.
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.
In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish. Yield: 6 servings.
Originally published as Greek Tilapia in Healthy Cooking February/March 2011, p33

Nutritional Facts

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

  • 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
  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.
Originally published as Greek Tilapia in Healthy Cooking February/March 2011, p33

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Reviews forGreek Tilapia

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mumsay User ID: 7742579 218589
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
walkerel1 User ID: 6140486 124118
Reviewed Oct. 5, 2012

"So yummy! My family loved it!"

MY REVIEW
maricam3 User ID: 6535799 114399
Reviewed Apr. 7, 2012

"WOW!"

MY REVIEW
SusanMowery User ID: 1254271 212208
Reviewed Apr. 1, 2012

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

MY REVIEW
[email protected] User ID: 1202636 191657
Reviewed Mar. 30, 2012

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

MY REVIEW
brdoyle User ID: 6458974 131551
Reviewed Mar. 28, 2012

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

MY REVIEW
MEMOMCH User ID: 3403535 124117
Reviewed Mar. 26, 2012

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

MY REVIEW
Sunnygrammie User ID: 5547457 114373
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
deebeth71 User ID: 3712832 212207
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
tsuop User ID: 6274346 114356
Reviewed Mar. 23, 2012

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

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