Broiled Greek Fish Fil­lets

Simple & Delicious - - ON THE MENU -

Com­bine olives, onion, dill and feta cheese in a tangy, Greek-in­spired top­ping to boost the fla­vor of tilapia or your fa­vorite white­fish. —Jen­nifer Maslowski, New York, NY

Takes: 25 min. • Makes: 8 serv­ings

1 small red onion, finely chopped

¹₄ cup plain yo­gurt

2 Tbsp. but­ter, melted

1 Tbsp. lime juice

1 tsp. dill weed

¹₂ tsp. pa­prika

¹₄ tsp. gar­lic pow­der

8 tilapia fil­lets (4 oz. each)

¹₄ tsp. salt

¹₄ tsp. pep­per

¹₂ cup crum­bled feta cheese

¹₂ cup pit­ted Greek olives, sliced

1. Pre­heat broiler. Com­bine the first seven in­gre­di­ents.

2. Place tilapia on a 15x10x1-in. pan; sprin­kle with salt and pep­per. Spread onion mix­ture down cen­ter of fil­lets; top with cheese and olives.

3. Broil 3-4 in. from heat un­til the fish just be­gins to flake eas­ily with a fork,

6-9 min­utes.

1 FIL­LET 169 cal., 7g fat (3g sat. fat), 68mg chol., 353mg sod., 3g carb. (1g sug­ars, 1g fiber), 23g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 1¹₂ fat.

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