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Greek Broiled Fish
GREEK BROILED FISH FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds skinless red snapper
1 teaspoon salt
½ teaspoon pepper
2 tablespoons melted margarine or olive oil
3 tablespoons lemon juice
2 cloves garlic, finely minced
3 TB. margarine or olive oil
½ c. thinly sliced onion rings, cut into ¼'s
1½ cups chopped parsley
1 c. chopped fresh tomato
1 teaspoon lemon juice
Card 1 Back:
Thaw fish if frozen. Pat dry. Sprinkle fillets
with salt/pepper. Place in a well-greased bak-
ing pan, 15x9½x½". Combine 2 TB. melted marga-
rine, lemon juice, and garlic, pour over fil-
lets. Set aside. In a 1-quart saucepan, melt 3
TB. margarine. Add onion and cook until tender,
but not brown. Stir in parsley and tomatoes and
cook just long enough to heat, about 1 min. Stir
in lemon juice. Set aside. Broil fillets about
4" from the source of heat for 4-6 min. Turn
carefully and baste fillets with pan drippings.
Broil 4-6 minutes longer or until fish flakes
easily when tested with a fork. Spread veg-
etable mixture evenly over fillets.
Makes 6 servings.
---
# Greek Broiled Fish
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 pounds skinless red snapper
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp melted margarine or olive oil
- 3 Tbsp lemon juice
- 2 cloves garlic, finely minced
- 3 Tbsp margarine or olive oil
- 1/2 cup thinly sliced onion rings, cut into quarters
- 1 1/2 cups chopped parsley
- 1 cup chopped fresh tomato
- 1 tsp lemon juice
## Instructions
1. Thaw fish if frozen. Pat dry.
2. Sprinkle fillets with salt and pepper.
3. Place in a well-greased baking pan, 15x9 1/2x1/2".
4. Combine 2 Tbsp melted margarine, lemon juice, and garlic; pour over fillets. Set aside.
5. In a 1-quart saucepan, melt 3 Tbsp margarine. Add onion and cook until tender but not brown.
6. Stir in parsley and tomatoes and cook just long enough to heat, about 1 minute.
7. Stir in lemon juice. Set aside.
8. Broil fillets about 4" from the source of heat for 4–6 minutes.
9. Turn carefully and baste fillets with pan drippings.
10. Broil 4–6 minutes longer or until fish flakes easily when tested with a fork.
11. Spread vegetable mixture evenly over fillets. -
Not Just Spinach Pie
NOT JUST SPINACH PIE
¼ cup olive or salad oil
½ cup chopped onions
¼ cup chopped scallions
2 pounds any combination of fresh
greens (spinach, chicory, collard
greens, kale)
¼ cup chopped parsley
1 teaspoon dried dill
½ teaspoon oregano
⅛ teaspoon pepper
⅓ cup milk
½ pound Feta cheese, finely
crumbled or 1 (8-ounce) carton
cottage cheese, well drained
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 (10-ounce) package frozen patty
shells (6 shells), thawed
In a heavy 10 or 12-inch skillet, heat
oil; add onions and scallions, saute until
soft. Remove stems and damaged leaves
from greens. Wash thoroughly, pat dry;
chop coarsely. Stir greens into skillet.
Cover; cook 5 minutes. Add parsley, dill,
oregano and pepper; cook, uncovered, 10
minutes longer, until most of the liquid
has evaporated. Turn mixture into a large
bowl; stir in milk. Cool slightly; add
cheeses. Gradually stir in eggs, mixing
well. Set aside. Place 3 thawed patty
shells in a stack on a lightly floured board.
Roll out to form a 13x8-inch rectangle.
Line bottom of a 12x7x2-inch baking
dish with pastry; spread spinach mixture
over filling. Roll out remaining pastry
shells; fit over filling, pressing pastry gen-
tly against sides of dish; brush with melt-
ed butter; prick pastry to allow steam to
escape. Bake in a 425-degree oven for 25
minutes, until pastry is golden brown.
Cool slightly, cut in squares. Yields 6 to 8
Back: blank
---
# Not Just Spinach Pie
*Yields 6 to 8*
## Ingredients
- 1/4 cup olive or salad oil
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
- 1/4 cup chopped parsley
- 1 tsp dried dill
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1/3 cup milk
- 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 (10-ounce) package frozen patty shells (6 shells), thawed
- Melted butter, for brushing (amount unspecified)
## Instructions
1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
9. Cool slightly, then cut into squares. -
Stuffed Eggplant Moussaka
STUFFED EGGPLANT
MOUSSAKA
1 tablespoon flour
1 small eggplant,
cut in half
lengthwise
1/2 pound ground
beef
1/4 cup finely
chopped onion
3/4 teaspoon salt
1/4 teaspoon garlic
powder
1/8 teaspoon pepper
1/4 cup shredded
Swiss cheese
ite
Wine Sauce:
1 tablespoon butter
or margarine
1 tablespoon flour
1/2 cup milk
2 tablespoons dry
white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
To make in a conven-
tional oven: Preheat oven
to 350 degrees. Shake flour
in a 10x16-inch oven bag;
place in a 12x8x2-inch
baking dish. (If you don't
have bag, place eggplant in
dish and cover with foil
before cooking.) Scoop out
pulp, leaving a shell 1/2-
inch thick; dice pulp.
Brown ground beef;
drain fat. Add onion, salt,
garlic, pepper and diced
eggplant. Cover and sim-
mer 15 minutes; stir in
cheese. Make wine sauce.
(See directions below.) Fill
eggplant shells with meat
mixture; place in bag and
spoon sauce over top.
Close bag with twist tie;
make six 1/2-inch slits in
top. Bake 30 minutes or
until eggplant is tender.
Yields 2 servings.
Back:
To make in a microwave
oven: Follow directions
above, except close bag
with rubber band, string or
1/2-inch strip cut from open
end of bag; make six 1/2-
inch slits in top. Cook 4 to
6 minutes, turning dish
once. Yields 2 servings.
To make sauce, melt
butter in saucepan over
low heat or in microwave
oven. Blend in flour; stir in
milk and wine. Heat to
boiling, stirring constantly
until mixture thickens,
about 1 minute. Stir in salt,
pepper and nutmeg. Yields
about 1/2 cup.
---
# Stuffed Eggplant Moussaka
*Serves 2*
## Ingredients
### Eggplant and Filling
- 1 small eggplant, cut in half lengthwise
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1/4 cup shredded Swiss cheese
### Wine Sauce
- 1 Tbsp butter or margarine
- 1 Tbsp flour
- 1/2 cup milk
- 2 Tbsp dry white wine
- 1/2 tsp salt
- 1/8 tsp pepper
- Dash nutmeg
### Equipment (Optional)
- 1 Tbsp flour (for oven bag)
- 1 large oven bag (10x16 inch)
---
## Instructions
### Wine Sauce
1. Melt butter in a small saucepan over low heat.
2. Blend in flour and stir until smooth.
3. Add milk and wine; heat to boiling, stirring constantly until mixture thickens — approximately 1 minute.
4. Stir in salt, pepper, and nutmeg.
5. Set aside. Yields approximately 1/2 cup.
### Method 1 — Conventional Oven
1. Preheat oven to 350°F.
2. If using an oven bag, shake 1 Tbsp flour inside the bag and place bag in a 12x8x2 inch baking dish. If not using a bag, place eggplant in the dish and cover with foil before cooking.
3. Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/2 inch thick shell; dice the pulp and set aside.
4. Brown ground beef in a skillet; drain fat.
5. Add onion, salt, garlic powder, pepper, and diced eggplant pulp to the beef.
6. Cover and simmer 15 minutes.
7. Stir in shredded Swiss cheese.
8. Fill eggplant shells with meat mixture.
9. Place filled shells in the oven bag or prepared baking dish.
10. Spoon wine sauce over the top of each filled shell.
11. If using bag, close with twist tie and cut six 1/2 inch slits in the top.
12. Bake at 350°F for 30 minutes or until eggplant shell is tender.
### Method 2 — Microwave
1. Follow all preparation steps above through step 10.
2. Place filled shells in oven bag; close with a rubber band, string, or a 1/2 inch strip cut from the open end of the bag.
3. Cut six 1/2 inch slits in the top of the bag.
4. Cook 4 to 6 minutes, turning dish once halfway through.
5. Check for tenderness; eggplant shell should be fully tender when done.