Monday, July 16, 2007

Tilapia Greek Pasta

This dish does have quite a bit of prep... but well worth it! It's so fresh and packed with taste! When you make the seasoning & dressing, you can make this dish a couple of times.

1 (12 oz.) package spiral pasta
1 lb. tilapia fillets (about 4 fillets)
2 tsp. Greek Seasoning, divided (see below)
2 garlic cloves, minced
1 Tbsp. Olive oil
4 plum tomatoes, chopped
1 (6 oz.) package fresh baby spinach
½ c. Greek salad dressing (see below)
2 tsp. lemon juice
½ c. (2 oz.) crumbled feta cheese

1. Make Greek Seasoning
2. Make Greek Salad dressing
3. Prepare pasta according to package directions; drain and keep warm.
4. Sprinkle tilapia fillets evenly with 1 tsp. Greek seasoning. Cook fish in lightly greased, large skillet or grill skillet over medium-high heat 3 minutes on each side or until fish flakes with a fork. Remove from skillet; flake fish with a fork into large pieces, and keep warm.
5. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add tomatoes and spinach, and cook, stirring constantly, 3 minutes or until spinach is wilted. Stir in cooked pasta, dressing, lemon juice, and remaining 1 tsp. Greek seasoning. Cook, stirring occasionally, 3 minutes or until thoroughly heated. Add fish, and gently toss to combine.
6. Transfer pasta mixture to a serving dish; sprinkle evenly with feta cheese.

From: Southern Living Cooking School – Summer 2006. They didn't have recipes for the Greek Seasoning or the Greek Salad dressing. I found these both online after I looked a few times in the store for the seasoning. They do have a greek salad dressing... but this recipe is really easy and a lot better I've found.

Greek Seasoning Blend

2 teaspoons salt ~ 2 teaspoons dried oregano ~ 1 1/2 teaspoons onion powder ~ 1 1/2 teaspoons garlic powder ~ 1 teaspoon cornstarch ~ 1 teaspoon pepper ~ 1 teaspoon beef-flavored bouillon granules ~ 1 teaspoon dried parsley flakes ~ 1/2 teaspoon ground cinnamon ~ 1/2 teaspoon ground nutmeg

Pizzalinni Greek Salad Dressing

1/2 teaspoon dry mustard ~ 2 tablespoons lemon juice ~ 1/2 t. salt ~ 6 ea cloves garlic, finely minced (I use half) ~ 1 large egg ~ 1 t. dried oregano ~ 1 1/4 c. salad oil ~ 1/2 t. worcestershire sauce~ 1 T. white vinegar ~ 1 dash pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil has been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, Worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.

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