Grecian Fish

Makes 4 servings

Serve over basmati rice with a green vegetable (steamed broccoli) instead of the chopped spinach.

1/3 cup kalamata olives, chopped (or black olives)

1 clove garlic, pressed

4 firm-fleshed fish filets

3 tablespoons white wine (or use white grape juice with a splash of cider vinegar)

4 ounces provolone cheese, sliced

16 ounces spinach, chopped


  1. Preheat outdoor or indoor grill or oven broiler.
  2. In a small bowl, combine olives and garlic. Set aside.
  3. Drizzle fish fillets with olive oil and wine.
  4. Lightly grease grill or broiler pan.
  5. Grill/broil fish fillets until they flake easily when tested with a fork (about 10 min per inch of thickness).
  6. Sprinkle olive & garlic mixture over grilled fillets.
  7. Top each with a slice of Provolone cheese.
  8. Return to grill just long enough for cheese to melt.
  9. Arrange chopped spinach evenly on dinner plates.
  10. Serve hot fish over spinach and enjoy.
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