Athenian Fish with Cucumbers and Tomatoes

Saturday afternoon I was happily folding laundry when I realized, OH CRAP, I forgot to get Tally's pills.  Tally, my yellow Lab, is prone to seziures so she must take anti-seizure meds twice a day.  I called the vet who agreed to write a script and I brought it to our local Publix supermarket.  On the way to the pharmacy I passed by an Apron's booth where a lovely girl was making a fish dish that smelled amazing.

Apron's is a recipe index with in-store cooking demonstrations where you can taste the recipes and then buy the ingredients to make dinner.  (They also have a cooking school as well).  I snagged a taste of this dish and on impulse bought all the ingredients.  It was perfect because it wasn't turkey or ham or stuffing or anything to do with what I had for Thanksgiving. I had actually reached leftover saturation and fish was perfect.  I cooked it up last night and the flavor combo was perfect;  fish, white wine, artichokes, tangy tomatoes and Greek seasoning was excellent.

I changed the recipe up a bit to serve two.

Athenian Fish

Athenian Fish 
Serves 2
Printable Recipe

Ingredients

2 Tilapia fillets
Pepper, to taste
Greek Seasoning, to taste
Extra virgin olive oil spray
1 heaping teaspoon of minced garlic
3/4 of a diced red onion 
1/2 (14-ounce) can quartered artichoke hearts, drained (reserve the other half for salad)
1/2 (14.5-ounce) can diced tomatoes, drained (reserve the other half for salad)
1/4 cup white wine

Directions

1. Spray a large skillet with EVOO spray and heat over medium high heat.


2. Add the onions and sauté untili caramelized a bit.  Season the fish with the Greek seasoning and pepper and then spray both sides with EVOO spray.  Add to the pan and top with the remaining ingredients. 


3. Cover and cook 8–10 minutes, stirring veggies and flipping fish halfway through.  Fish should be white and flakey.


Greek Cucumber and Tomato Salad

Greek Cucumber and Tomato Salad
Serves 4 (yay leftovers for lunch!)
Printable Recipe


Ingredients


1 cucumber, peeled and halved lengthwise
6 Campari tomatoes, rinsed, halved and seeded
1/4 of a diced red onion
3 Tbsp Greek salad dressing
1/2 teaspoon Greek seasoning
1/4 teaspoon kosher salt
From above:
1/2 of the (14-ounce) can quartered artichoke hearts, drained 
1/2 of the (14.5-ounce) can diced tomatoes, drained 


Directions


1.Thinly slice cucumbers and half the tomatoes again. 


2. In a large bowl mix cucumbers, tomatoes and remaining ingredients.  Let marinate for 10 minutes.


3. Serve with Athenian Fish.