Steamed Greek Fish Recipe

If you don't have a fish poacher/steamer, try an oven rack or bamboo steamer over a wok, or a vegetable steamer in a deep pot. Pitted olives should be available in your grocery store's deli section; if not, buy a small jar and pit a quarter cup's worth. Carefully!

Ingredients

1 cup diced tomato

1/4 cup finely chopped pitted Nicoise or Calamata olives

1/4 cup minced green onion

1.4 cup mined fresh (or 1 1/2 teaspoons dried) oregano

1/2 teaspoon freshly ground pepper

2 tablespoons lemon juice

1 tablespoon olive oil

4 (4 -ounce) orange roughly, sole, cod, or snapper fillets

8 large spinach leaves

Method

Combine tomato, olives, onion, oregano, and pepper in a bowl; cover and let stand at room temperature 1 hour.

Position steamer rack in fish poacher/steamer; pour water into level just below steamer rack. Bring to a boil.

Combine lemon juice and olive oil; brush on fish fillets. Place fillets on steamer rack; cover and steam 8 minutes. Remove lid and evenly divided tomato mixture on fish, cover and steam an additional 2 to 3 minutes or until fish flakes with a fork.

Line a platter or serving plates with spinach carefully transfer fish fillets to platter using a long spatula.

Per serving : 170 calories, 25 g protein, 6 g fat(1 g saturated), 170 mg Sodium, 5 g carbohydrates, 60 mg cholesterol

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