Greek Seafood Feast for the Eyes and Palate

Total Time
Prep 30 mins
Cook 10 mins

I love feta cheese and buy it in the olive oil and herb-packed jars, but there is usually so much wasted goodness once the cheese is gone. This easy-to-fix recipe uses that goodness, adds to it to create a seafood marinade and finally expands it to a meal in the finest Greek tradition by using ingredients common to the Greek cuisine. NOTE: (Time does not include marination time, but time was allowed for veggie prep. Since cooking method is optional, a simple range was used to satisfy the recipe-editing program) ZWT6 - Mischief Makers

Ingredients Nutrition

  • 1 (6 ounce) jar feta cheese (packed in olive oil with herbs)
  • 2 lemons (1 zested & juiced, the 2nd cut in 4 wedges)
  • 32 ounces swordfish fillets (Tuna, trout, sea bass or any firm-fleshed fish of choice may be used)
  • 2 medium tomatoes (Seeded & chopped)
  • 12 medium cucumber (Peeled & chopped)
  • 14 cup red bell pepper (Diced)
  • 12 cup black olives (Chopped, may use Kalamata)
  • 2 tablespoons white wine (Optional per cooking method if choice)
  • salt and pepper (To taste)
  • 2 -4 tablespoons pine nuts


  1. Remove feta cheese cubes from jar and place in a medium-sized bowl.
  2. Using a small spoon, carefully return any excess of herbs to the jar and set the bowl aside.
  3. Zest and juice 1 lemon, then add both to the jar of oil & herbs.
  4. Replace jar lid tightly and shake well to mix ingredients.
  5. Quarter the second lemon in wedges and set aside.
  6. Place fish fillets in a non-reactive dish, pour the oil-herb-lemon mixture over fish fillets and marinate for 1 hour in refrigerator.
  7. While fillets are marinating, prepare tomato, cucumber, bell pepper & olives as directed above and add them to the bowl with the feta cheese.
  8. When marinating time is done, remove fish fillets from the marinade to a dish and set aside.
  9. Strain the marinade to collect the herbs and lemon zest and add them to the bowl with the feta cheese and veggies.
  10. Taste mixture and add salt and pepper to taste.
  11. Cook fish fillets to desired doneness, but do not overcook.
  12. They may be grilled, broiled or baked; however, broiling or baking will allow for the option to deglaze the pan juices with the white wine and would be my choice.
  13. If the deglaze option is used, add the deglazed mixture to the bowl with the feta cheese and veggies.
  14. Plate the 4 cooked fish fillets with the feta cheese and veggie mixture, sprinkle pine nuts over each serving and add a lemon wedge. (Serving with rice is recommended).