Athenian Fish
I was able to taste this at my local Publix store and I loved it. So much that I immediately bought all of the ingredients and prepared it that evening for dinner! Even though the recipe
says cook for 8 - 10 minutes, when I make this I usually cook for closer
to 20 minutes. I also added sun dried tomatoes the last time I made
this and sprinkled a little bit of feta on top...it was yummy. ENJOY!
Ingredients
4 fish fillets (tilapia, snapper, or mahi; 1–1 1/2 lb), thawed
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup pre-diced onions
1 (14-oz) can quartered artichoke hearts (drained)
1 (14.5-oz) can diced tomatoes (drained)
1/4 cup white wine
Directions
Ingredients
4 fish fillets (tilapia, snapper, or mahi; 1–1 1/2 lb), thawed
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup pre-diced onions
1 (14-oz) can quartered artichoke hearts (drained)
1 (14.5-oz) can diced tomatoes (drained)
1/4 cup white wine
Directions
- Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with pepper and 1/2 teaspoon of the Greek seasoning (wash hands).
- Place oil in pan, then add garlic and onions; cook and stir 1–2 minutes or until onions are slightly softened.
- Add fish fillets and top with remaining ingredients (including remaining 1/2 teaspoon Greek seasoning). Cover and cook 8–10 minutes, stirring vegetables once, or until fish is 145°F (or flesh separates easily). Serve.
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