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Grouper Athenian

Grouper Athenian

If you can't find basil and tomato-flavored feta, regular feta adds plenty of flavor.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet and 1/4 of spinach mixture)

Ingredients

  • 4 (6-ounce) grouper fillets
  • 2 teaspoons salt-free Greek seasoning
  • Cooking spray
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 plum tomato, coarsely chopped
  • 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes

Preparation

1. Sprinkle both sides of fish with seasoning. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add fish, and cook 3 minutes; remove pan from heat.

2. Turn fish; top with spinach, tomato, and cheese. Return pan to heat; cover and cook 3 to 4 minutes or until spinach is hot and fish flakes easily when tested with a fork. Serve immediately.

carbo rating: 1

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36.4g
  • Carbohydrate: 3.6g
  • Fiber: 2.3g
  • Cholesterol: 68mg
  • Iron: 3mg
  • Sodium: 230mg
  • Calcium: 146mg
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Grouper Athenian Recipe

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