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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.
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# 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. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
Back: blank
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# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Tomato Preserves
Tomatoe preserves
6 cups tomatoe pulp
4 " sugar
lemon - sliced thin
cinnamon stick
Back: blank
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# Tomato Preserves
## Ingredients
- 6 cups tomato pulp
- 4 cups sugar
- Lemon, sliced thin
- Cinnamon stick
## Instructions
1. Combine tomato pulp, sugar, lemon slices, and cinnamon stick.
2. Cook until preserves reach desired consistency.
3. Pour into prepared jars and seal.