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Categories:Viewed: 100 - Published at: 8 years ago
Ingredients
- 1 (6 ounce) jar feta cheese (packed in olive oil with herbs)
- 2 lemons (1 zested & juiced, the 2nd cut in 4 wedges)
- 32 ounces swordfish fillets (Tuna, trout, sea bass or any firm-fleshed fish of choice may be used)
- 2 medium tomatoes (Seeded & chopped)
- 12 medium cucumber (Peeled & chopped)
- 14 cup red bell pepper (Diced)
- 12 cup black olives (Chopped, may use Kalamata)
- 2 tablespoons white wine (Optional per cooking method if choice)
- salt and pepper (To taste)
- 2 -4 tablespoons pine nuts
Method
- Remove feta cheese cubes from jar and place in a medium-sized bowl.
- Using a small spoon, carefully return any excess of herbs to the jar and set the bowl aside.
- Zest and juice 1 lemon, then add both to the jar of oil & herbs.
- Replace jar lid tightly and shake well to mix ingredients.
- Quarter the second lemon in wedges and set aside.
- Place fish fillets in a non-reactive dish, pour the oil-herb-lemon mixture over fish fillets and marinate for 1 hour in refrigerator.
- While fillets are marinating, prepare tomato, cucumber, bell pepper & olives as directed above and add them to the bowl with the feta cheese.
- When marinating time is done, remove fish fillets from the marinade to a dish and set aside.
- Strain the marinade to collect the herbs and lemon zest and add them to the bowl with the feta cheese and veggies.
- Taste mixture and add salt and pepper to taste.
- Cook fish fillets to desired doneness, but do not overcook.
- They may be grilled, broiled or baked; however, broiling or baking will allow for the option to deglaze the pan juices with the white wine and would be my choice.
- If the deglaze option is used, add the deglazed mixture to the bowl with the feta cheese and veggies.
- Plate the 4 cooked fish fillets with the feta cheese and veggie mixture, sprinkle pine nuts over each serving and add a lemon wedge.
- (Serving with rice is recommended).
