Greek Tilapia

Texas State Technical College Culinary Arts Department

Greek Tilapia

Servings: 6

6 each tilapia filet, 4 oz. each
4 teaspoons butter
1 egg
1 cup crumbled feta cheese with basil and tomato
1/3 cup milk
1/4 teaspoon cayenne
1 large tomato, seeded and chopped
1/4 cup olives, chopped
1/4 cup pine nut, toasted
1 tablespoon fresh parsley, minced
1 tablespoon lemon juice
1/8 teaspoon white pepper

1. In a large skillet, brown fish in butter in batches. Place on a sheet pan coated with pan spray.
2. In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts.
3. Bake, uncovered at 425 for 10-15 or until fish flakes easily with a fork.
4. In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.



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