Friday, June 09, 2006

Bottoms Up Greek Catfish (or Tilapia)

Here's a recipe for Sunday dinner. Serve this dish and your wife will rave about you to neighbors and relatives. Also easy to prepare. A version of this recipe appeared on Recipezaar.
The key to the dish is the spinach, diced tomatoes, and feta cheese. Besides catfish and tilapia, this recipe will surely work on any whitefish.


4 catfish or tilapia fillets
1 10 ounce package frozen chopped spinached, thawed and squeezed dry
4 ounces of crumbled feta cheese ( usually found in dairy or deli section of your favorite grocery store)
1 tablespoon oregano
2 green onions chopped
3 tablespoons butter melted (3/8 stick of butter)
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons coarse ground pepper
3 cloves of garlic (or use minced garlic in your spice section in your local grocery store aisle...1/2 teaspoon = 1 clove of garlic)
1 14 ounce can of diced tomatoes, drained

1. Preheat oven to 350 degrees.
2. Grease a shallow baking pan with olive oil and place the fish fillets in the pan.
3. Sprinkle the fillets with 1 teaspoon of salt and 1 teaspoon of pepper.
4. In a small bowl, mix the spinach, feta cheese, oregano, butter, green onions, garlic, diced tomotoes, and remaining salt and pepper until well stirred.
5. Top each fish fillet evenly with an equal amount of the spinach mixture.
6. Bake at 350 degrees on center rack for about 20 to 25 minutes (depending on your oven) or until the fish flakes easily with fork.
7. Serve immediately.


Serve the Bottoms Up Greek Fish with Basmati Rice, carrots, a baguette of bread, and sweet tea to complement the meal.

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