0 minutes.
Add the fish and shrimp and simmer, uncovered
un clear.
Serve with Greek-style rice and veggies!
ollop of low-fat strained (Greek-Style) yoghurt (or any plain yoghurt
Rinse fish and pat dry, cut into
ith balsamic vinaigrette and grilled fish or chicken.
Chef's
For the Creamy Greek Dressing: Stir together yogurt, sour
o brown. Cool.
Pat fish dry with paper towels; season
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
spices and Greek Oregano.
Step 2 Add Cubed fish, skewered sized
ou will marinate your fish.
Add the fish and ensure it
Drizzle fish with lemon juice, oil, seasoning and pepper.
Preheat grill to medium.
Grill with the grill lid down (covered) for 7-8 minutes on each side so that fish flakes with fork. I would check sooner to make sure it isn't overcooking (thickness is key).
Sprinkle with olives and feta. Garnish with parsley and lemon.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt
Preheat oven to 400 degrees F (200 degrees C). Lightly coat the bottom of a 13x9-inch baking dish with cooking spray.
Drizzle lime juice over one side of each tilapia fillet; place the fillets with the juiced-side down into the prepared baking dish. Spread a thin layer of yogurt atop each fillet.
Mix pecans and coconut in a bowl. Divide equally between the tilapia fillets and lightly press mixture into the yogurt layer.
Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
For the fish stock, place all ingredients in
roiler to high. Place the fish on an oiled foil-lined
Place each piece of fish on a 12 inch square
50\u00b0F.
Wash the fish and pat dry with a
For the dressing in a bowl combine all ingredients.
Cover and chill until ready to use.
In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.
br>Place each piece of fish on a 12-inch square