Name: Grouper Athenian

Ingredients:

• Four 4-oz grouper fillets
• 2 teaspoons salt-free Greek seasoning
• 1 10-oz package frozen chopped spinach, thawed and squeezed dry
• 1 plum tomato, coarsely chopped
• 1/4 cup crumbled basil- and tomato-flavored feta cheese

Instructions:

• Sprinkle both sides of fish filets with seasoning.
• Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
• Add fish and cook 3 minutes.
• Remove skillet from heat.
• Turn fish.
• Top fish with spinach, tomato and cheese.
• Return skillet to heat, cover and cook 4 to 4 minutes or until spinach is hot and fish flakes easily when tested with a fork.
• Serve immediately.

Comments: Serve with orzo, also known as risoni
3/1/2015 - I substituted flounder for grouper (a website suggested striped bass or farmed barramundi, either of which were available). The fish seemed to be fairly flaky after the first 3 minutes. I forgot to remove the pan from the heat as I turned the fish and topped them with the spinach mixture. The only Greek seasoning I could find was not salt-free. It tasted good. Served with boiled red potatoes and carrots in dill butter.
7/9/2016 - I substituted sole for grouper, and cooked in an ordinary skillet with olive oil. For seasoning, I used a home-made greek seasoning. I served it with couscous and steamed carrots.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004, page 18.

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