Athenian Fish with Cucumbers and Tomatoes

Cooking Sequence

  • Prepare salad and let stand (10 minutes)
  • Prepare fish and serve (20 minutes)

Cooking Instructions

 Athenian Fish

Ingredients

4 fish fillets (tilapia, snapper, or mahi; 1–1 1/2 lb), thawed
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup pre-diced onions
1 (14-oz) can quartered artichoke hearts (drained)
1 (14.5-oz) can diced tomatoes (drained)
1/4 cup white wine

Prep

  • Always check fish for bones.

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with pepper and 1/2 teaspoon Greek seasoning (wash hands).
  2. Place oil in pan, then add garlic and onions; cook and stir 1–2 minutes or until onions are slightly softened.
  3. Add fish fillets and top with remaining ingredients (including remaining 1/2 teaspoon Greek seasoning). Cover and cook 8–10 minutes, stirring vegetables once, and until fish is 145°F (or flesh separates easily). Serve.

 Cucumbers and Tomatoes

Ingredients

1 cucumber
1 pint cherry tomatoes
1/2 cup prediced onions
1/2 cup Greek salad dressing
1/2 teaspoon Greek seasoning
1/4 teaspoon kosher salt

Prep

  • Peel cucumber, if desired, then cut in half lengthwise. Slice thinly and place in medium bowl.
  • Cut cherry tomatoes lengthwise into quarters; add to cucumbers.

Steps

  1. Stir in remaining ingredients until evenly coated.
  2. Let stand 10–15 minutes to blend flavors. Stir and serve.

Aprons Advice

  • Complete your meal with black olives, hummus and pita bread (or pita chips), and lemon pie for dessert.
  • For a quick pasta salad, stir 1 cup cooked, chilled pasta into the Cucumbers and Tomatoes recipe. Increase the Greek salad dressing to 3/4 cup.
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