Wednesday, May 2, 2012

100 Days of Tilapia - Gyro Style!

I've been on a Greek kick lately...especially gyros. I've even been using the seasoning on other meat: chicken, pork chops and now....TILAPIA! That's right. The 100 Days rages on! Definitely a new take on the classic, but one worth trying.

Greek Seasoned Tilapia with Tzatsiki and Feta Mashed Cauliflower

For the fish:
2 fillets Tilapia
2 Tbs Olive Oil
1 Tbs dried Marjoram
1 Tbs dried Oregano
1 tsp Granulated Garlic
Salt and Pepper to taste

Season and oil the fish, saute in a large frying pan on medium heat 4-5 minutes. Flip when the white, cooked area rises halfway up the side of the fish. Finish sauteeing for 2-3 more minutes.

For the Tzatsiki:
1/4 cup Cucumber, peeled and finely diced
1 cup Chobani 2% Greek Yogurt
1 Tbs dill weed
1 Garlic Clove, smashed
1 tsp Lemon Juice, freshly squeezed
1 tsp Onion, grated
1 tsp Olive oil

Whisk together everything but the cucumber until it is creamy and well blended. Fold in the cucumber. Chill up to an hour to let the flavors combine.

Feta Mashed Cauliflower
2 cups Cauliflower florets
1/8 cup Chobani 2% Greek Yogurt
2 Tbs Feta cheese
1 tsp Garlic Salt
Pepper to taste

Boil the DEATH. It should be very soft and mushy. Mash the cauliflower (or for a smoother texture, pulse in a food processor) until the desired consistency. Whip in the remaining ingredients and cook on low until heated through. Voila! Tastier than mashed potatoes and muy healthier.

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