Broiled Greek Fish Fillets Recipes

BROILED GREEK FISH FILLETS

Steps:

• Preheat broiler. Mix first 7 ingredients., Place tilapia on a 15x10x1-in. pan; sprinkle with salt and pepper. Spread onion mixture down center of fillets; top with cheese and olives., Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 6-9 minutes.

GREEK FISH FILLETS

Steps:

• Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray., 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.

GREEK GRILLED FISH

Steps:

• Rinse and pat dry.
• Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
• Fire up the grill - brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
• If you wish to lay aluminium foil on the grill poke several holes through foil or make the base with the dried thyme, rosemary branches and bay leaves directly on grill, be sure to overlap so they cover a slightly bigger area then the fish.
• In a small bowl combine the lemon juice and olive oil, brush fish with the mixture, sprinkle lightly with the coarse thyme or oregano - baste frequently with the lemon/olive oil mixture.
• Cover the fish loosely with aluminium foil to keep moist.
• Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.

GRILLED FISH FILLETS OR STEAKS

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

GRILLED GREEK FISH

Steps:

• In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

GREEK FISH FILLETS

Steps:

• Preheat oven to 350.
• Place the fish in an oiled casserole dish.
• Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
• Bake for 20 minutes or until the fish flakes easily.
• Baking time will depend on the thickness of the fish fillets.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.