Thursday, August 12, 2010

Greek Salad and Talapia

This salad is super quick so it's great to throw together on a weeknight.  I like it chunky and full of veggies so I don't use much romaine lettuce.  You can adapt it any way you like and leave off anything you don't care for.  I am sort of a food snob so I usually hate most bottled dressings.  I found this one at Kroger and it is to die for, plus it makes things quick and easy. 

Roughly chop:
1/2 English cucumber (this is the long skinny kind that comes in a clear wrapper)
2 small tomatoes (I used a yellow and a red tomato)
1 handful pitted kalamata olives
1/4 to 1/2 cup crumbled feta cheese
1/4 red onion (chop into small pieces so it is not too strong)
1 small head Romaine hearts

Top with a squeeze of lemon, fresh salt and pepper, and Ken's Creamy Greek Dressing.  Couldn't be easier!  Then on to the fish...

I top the salad with a piece of pan sauteed talapia.  Here's the secret trick to my talapia...

Take the fish and run it through a shallow dish with white distilled vinegar just a second or two on each side.  Then rinse in water and pat dry.  I know it sounds crazy but this step gets rid of any fishy taste!  Next season the fish with salt and pepper.  Run it through 1 egg beaten and press both sides into panko bread crumbs.  Saute over medium heat in 1/2 inch olive oil until golden (about 5 min or less) per side.  Serve with a wedge of lemon.  You can make this whole meal in 20 minutes... can't beat that!

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