Broiled Greek Fish

I’m sorry this doesn’t look more appetizing.  It was different, but in a good way.  In fact, there were zero leftovers, if that says anything about the recipe.  Honestly, I don’t know if there is a recipe which includes Greek yogurt that I don’t like.  This white fish with a Greek yogurt sauce hit the spot.  I served it with a marinated, white bean salad (which probably wasn’t the best choice aesthetically, as I ended up with a rather anemic looking dinner).


  • 8 tilapia fillets (4 ounces each) (I used fresh cod.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup plain yogurt (Obviously, I used Greek and probably more like 1/3 cup.)
  • 2 tablespoons butter, softened
  • 1 tablespoon lime juice
  • 1 small red onion, finely chopped
  • 1/2 cup pitted Greek olives
  • 1 teaspoon dill weed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 cup crumbled feta cheese


  • Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray.
  • In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese.
  • Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork. Yield: 8 servings.

I skipped the Greek olives in the recipe (although I love them) because my husband is not a fan.  I was feeling nice.

The recipe for the bean salad (which is quite nice) can be found here: marinated white bean salad.  I halved the salad recipe.


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