You see? We eat other seafood than salmon. Here is a good recipe for tilapia done in a little different way. Our menu for tonight?
Rice Stuffed Grape Leaves
Greek Green Beans
2008 Vale Wine Co. Merlot
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
6 tilapia fillets (4 ounces each)
4 teaspoons butter
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
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.
I reduced the recipe to feed just Robin and I and it turned out just fine. You can see the plated dinner in the photo above. Enjoy!