Athenian Fish (20 Minute Meal) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A low calorie and SPEEDY recipe from Family Style Spring 2009, a Publix Publication. They say tilapia, snaper or mahi mahi all provide great results; I made it with grouper and that worked well. They also recommend serving with a salad of cucumbers, tomatoes and feta along with some pita bread and hummus. Ingredients:
4 tilapia fillets, thawed (1-1.5 pounds) |
1/2 teaspoon lemon pepper |
1 teaspoon all purpose greek seasoning, divided |
1 tablespoon extra virgin olive oil |
1 tablespoon minced garlic |
1/4 cup diced onion |
1 (14 ounce) can quartered artichoke hearts (drained) |
1 (14 1/2 ounce) can diced tomatoes (drained) |
1/2 cup white wine |
2 tablespoons sliced black olives |
Directions:
1. Preheat large saute pan on medium-high for 2-3 minutes.
2. In the meanwhile, season both sides of the fish fillets with pepper and 1/2 t of the Greek seasoning. Wash your hands.
3. Place oil in pan; swirl to coat. Add garlic and onion; cook 1-2 minutes until onion is soft.
4. Add fish fillets (wash hands). Top fish with remaining ingredients (including remaining 1/2 t Greek seasoning).
5. Cover and cook 8-10 minutes, stirring veggies once. Cooking time will depend on the thickness of the fish. . .fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork.
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