NEW: Greek Tilapia

Recipe Directions

1. Use the lid of the container to drain the water from the red potatoes (a). Heat a skillet or saute pan over medium-high heat. When the pan has warmed up, add 2 tbsp of oil or enough to coat the bottom of the pan, plus a little extra. Add the potatoes to the pan. Season with a pinch of salt and pepper. Cook for 10-12 minutes, stirring occasionally.
2. While the potatoes are cooking, place the mini cucumbers and tomatoes (b) on a cutting board. Slice the cucumbers into bite-sized pieces and cut the tomatoes in half lengthwise. Place the cut vegetables into a mixing bowl. Season with a pinch of salt and pepper.
3. Add the arugula (c) to the bowl of vegetables. Pour the dill vinaigrette (d) over the salad. Gently mix and set aside. Remember to occasionally stir the potatoes.
4. Cut open the package of tilapia in herb marinade (e) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat another skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the tilapia to the pan (with the presentation / nice-looking side facing down) and sear for 3 minutes.
5. While the fish is cooking, pour the lemon & feta sauce (f) into a small saucepot. Put the pot over medium heat and bring the sauce up to a simmer. Then turn the heat down to maintain a simmer.
6. When the tilapia has cooked for 3 minutes, use a spatula to flip the fish over. Sear the other side for 1 minute. After searing, turn the heat off but keep the fish in the pan.
7. At this point, your potatoes should be ready. Use a fork to test if they are cooked to your liking. If they are, spoon the potatoes on one side of your serving plate.
8. Place the tilapia on top of the potatoes. Drizzle the warm feta sauce over the fish and potatoes. Spoon the greek salad on the other side of the plate.