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.