FETA NEPTUNE TOPPING FOR MEAT OR FISH
Crab toppings for steak and fish are an extra treat! This recipe given as a response to a request on the boards.
Provided by Julesong
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients well.
- Use for baking on top of fish or as a topping for your favorite grilled or broiled steak.
- Makes enough for 4 servings.
- Note: if you using in baking with fish, use 1 cup of fresh spinach, packed, instead of the cooked.
Nutrition Facts : Calories 219.8, Fat 12.9, SaturatedFat 8.6, Cholesterol 86.1, Sodium 1365.6, Carbohydrate 2.9, Fiber 0.2, Sugar 1.9, Protein 22.3
FETA TOMATO-BASIL FISH
I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. -Alicia Szeszol, Lindenhurst, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 660mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ZESTY BAKED FISH WITH TOMATOES AND FETA
If you want to add more fish to your diet, here's an easy way to start. When you are baking fish, choose a thicker fish fillet (more like COD, tilapia is too thin). Total baking time will be very dependent on the thickness of the fillet, so if you notice that the fish is splitting apart, it is done!
Provided by CookinDiva
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat thawed fish with paper towels to remove excess moisture. Place fillets in a glass baking dish (spray dish with non-stick spray).
- Place 2 tomato slices on each fish fillet.
- Pour Italian Dressing over fish and tomatoes; season with salt and pepper.
- Bake 350 degrees for 20 minutes; then top with Feta Cheese and bake another 6-8 minutes, depending on thickness of fish.
- Optional: If you like olives, sprinkle them on top at the same time as the Feta Cheese.
- For a well balanced meal, serve with brown rice and steamed broccoli.
Nutrition Facts : Calories 329.5, Fat 13.9, SaturatedFat 4.4, Cholesterol 115.7, Sodium 650.2, Carbohydrate 5, Fiber 0.4, Sugar 4, Protein 44.1
TRADITIONAL GREEK FILO MEAT PIE (KREATOPITA)
A delicious recipe for a hearty meat filo pie, from Northern Greece
Provided by Marilena Leavitt
Categories Main Course
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- For the meat filling: heat the olive oil in a large skillet under medium-high heat. Cook the onion for a few minutes and then add the garlic. Cook for two minutes more until softened and lightly browned.
- Add the ground beef to the skillet and brown well, breaking it up as you go with a wooden spoon. Stir in the seasonings and spices and cook for a few more minutes.
- Add the tomato passata and the water and reduce the heat. Simmer the mixture until most of the water is evaporated but it is still moist. Taste and adjust the seasonings. Stir in the fresh parsley and set aside to cool completely.
- For the yogurt-egg mixture: in a small bowl, stir the yogurt, egg, and cooled melted butter together and set aside.
- Turn on the oven to 375°F.
- For the filo: open the thawed filo packet and unroll it. Remove one layer of filo and place on a clean surface. Cover the remainder of filo with a tea towel while you work so the rest of the stack does not dry out.
- Lightly brush the surface of the filo with some of the yogurt mixture (you do not have to cover every inch). Repeat with a second layer of filo, and brush that too with some of the yogurt mixture. Top with a third layer of filo, but do not brush that layer with the yogurt mixture.
- Place one third of the cooled meat mixture along the left edge of the filo stack. Gently roll up the filo towards the right side, making sure the log is not rolled too tightly.
- Gently twist the filo log to form a spiral. Lift it carefully and place it in a heavy bottomed skillet lined with parchment paper. Create a second and a third filo log following the same procedure. Continue forming the spiral by placing each log inside the end of the previous one. It does not have to be perfect!
- Brush the top of the spiral with some melted butter, or olive oil, sprinkle with some sesame seeds, and bake for about 40 minutes, or, until the top is golden brown. Remove from the oven, slide into a platter, and let it cool. Cut into wedges and serve with a nice, green salad.
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