- Grill the vegetables
- Put fish in oven
- Make tzatziki
Feta antipasti
I found the larger green beans in the market called Baguio beans. Google them and you will recognize them, and now you know what to do with them! You can also use regular green beans, sugar snap peas, asparagus, peppers, mushrooms or anything else you feel like throwing into the mix!
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
- 1 in onions peeled and cuthalf
- 2 in purple onions peeled and cuthalf
- 4 plum tomatoes cut into quarters
- 2 cups green beans trimmed
- 2 tablespoons silan date honey
- 1 box feta cheese crumbled
- 6 sprigs Fresh thyme stems removed
Directions:
- Once the onions are cut in half, remove the pieces from each other, it is ok if they break.
- Place in large bowl with tomatoes, olive oil and salt. Mix well.
- Prepare a large grill pan on high heat. Add the onions and tomatoes and grill for 15 minutes, shaking the pan or mixing them a few times. Don’t worry if they blacken, that will taste good!
- While they are grilling, add green beans to the same bowl of olive oil and salt and mix well. When the onions and tomatoes are done grilling, remove from pan and add green beans for 5 minutes.
- Add Everything to a serving bowl and add the silan, feta and fresh thyme. Salt to taste.
Fish with tzatziki
Tzatziki is a Greek yogurt sauce that is amazing with fish or even as a dip to sweet potato fries. Don’t make this dish in advance, it’s whole thing is freshness! Enjoy its simple flavors and how quick it is to assemble.
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Ingredients:
- 4 filet red snapper skin removed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 6 cloves garlic zested
- 1/2 cup fresh dill chopped
- 1/2 cup fresh mint stems removed, chopped
- 4 Persian cucumbers peeled and finely chopped
- 2 lemons juiced
Directions:
- Preheat oven to 375°F. Prepare a large baking sheet pan with parchment paper.
- Add the fish without overlapping. Evenly sprinkle with salt and pepper and rub in 2 tablespoons of olive oil and 4 out of the 6 cloves of zested garlic.
- Cover and place in oven for 13 minutes
- . In the meantime, in a medium sized bowl add the remaining garlic, the dill, mint, cucumbers and yogurt. Mix well and then drizzle with remaining olive oil.
- Remove fish from oven and drizzle with the lemon juice. Serve with yogurt sauce.
Notes & Tips:
If this is the only thing you are making for dinner, buy 2 filet of fish per person!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Add the leftover fish to the antipasti for a protein and vegetable packed lunch.
