Greek Tilapia
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
Ingredients
- 4 tilapia fillets (4 ounces each)
- 4 teaspoons butter
- 1 large egg
- 3/4 cup crumbled tomato and basil feta cheese
- 1/4 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
Reviews
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.
So yummy! My family loved it!
WOW!
Wonderful combination of flavors. Even my son loved this
Takes a little more work than other tilapia recipes but well worth it!
Outstanding flavor, easy to make, everyone loved it!
don't usually cook fish---think this will change my mind!!!!!!!!!
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.
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.
Since I don't like ripe olives:( I omitted them, but kept the rest of the recipe intact. YUM!!