Greek Seafood Feast For The Eyes And Palate

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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)
• 1/2 medium cucumber (peeled & chopped)
• 1/4 cup red bell pepper (diced)
• 1/2 cup black olives (chopped, may use kalamata)
• 2 tablespoons wine (optional per cooking method if choice)
• salt and pepper (to taste)
• 2 -4 tablespoons pine nuts

Recipe

• 1 remove feta cheese cubes from jar and place in a medium-sized bowl.
• 2 using a small spoon, carefully return any excess of herbs to the jar and set the bowl aside.
• 3 zest and juice 1 lemon, then add both to the jar of oil & herbs.
• 4 replace jar lid tightly and shake well to mix ingredients.
• 5 quarter the second lemon in wedges and set aside.
• 6 place fish fillets in a non-reactive dish, pour the oil-herb-lemon mixture over fish fillets and marinate for 1 hour in refrigerator.
• 7 while fillets are marinating, prepare tomato, cucumber, bell pepper & olives as directed above and add them to the bowl with the feta cheese.
• 8 when marinating time is done, remove fish fillets from the marinade to a dish and set aside.
• 9 strain the marinade to collect the herbs and lemon zest and add them to the bowl with the feta cheese and veggies.
• 10 taste mixture and add salt and pepper to taste.
• 11 cook fish fillets to desired doneness, but do not overcook.
• 12 they may be grilled, broiled or baked; however, broiling or baking will allow for the option to deglaze the pan juices with the wine and would be my choice.
• 13 if the deglaze option is used, add the deglazed mixture to the bowl with the feta cheese and veggies.
• 14 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).