Best 7 Athenian Fish Tilapia With Cucumber Relish Recipes

TILAPIA WITH CUCUMBER RELISH

Steps:

• In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

TILAPIA WITH CUCUMBER SALAD

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

ATHENIAN FISH / TILAPIA WITH CUCUMBER RELISH

Steps:

• 1. Preheat broiler. 2. Brush olive oil evenly over fish and sprinkle with greek seasoning. Place fish on the rack of broiler pan coated with cooking spray. Broil 5 in from heat 7 mins or until fish flakes easily when tested with a fork. 3. While fish cooks, combine cucumber and remaining 10 ingredients in a small bow, toss well. To serve, spoon relish evenly over each fish field.

GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE

Steps:

• For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
• For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.

GREEK TILAPIA

Steps:

• In a large cast-iron or other ovenproof skillet, brown fish in butter., In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes., In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

ATHENIAN FISH (20 MINUTE MEAL)

Steps:

• Preheat large saute pan on medium-high for 2-3 minutes.
• In the meanwhile, season both sides of the fish fillets with pepper and 1/2 t of the Greek seasoning. Wash your hands.
• Place oil in pan; swirl to coat. Add garlic and onion; cook 1-2 minutes until onion is soft.
• Add fish fillets (wash hands). Top fish with remaining ingredients (including remaining 1/2 t Greek seasoning).
• Cover and cook 8-10 minutes, stirring veggies once. Cooking time will depend on the thickness of the fish. . .fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork.

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.