My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Mediterranean Fish Over Potatoes and Pears Anglaise

Servings:
Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare dessert recipe through prep and step 1 - 10 minutes

-- Prepare fish recipe and serve - 20 minutes

-- When ready to serve, complete dessert and serve - 10 minutes


Cooking Instructions

Mediterranean Fish Over Potatoes

Ingredients

1 tablespoon extra-virgin olive oil

2 cups refrigerated homestyle sliced potatoes

1/3 cup water

6 kalamata (or pitted black) olives

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 lb tilapia (cod, snapper, or sole) fillets; thawed

1 tablespoon fresh lemon juice

1 (14.5-oz) can herb/garlic diced tomatoes

1/4 cup crumbled tomato/basil feta cheese

Steps


1. Place oil in large sauté pan, add potatoes and water, then cover; cook and stir on medium-high 5-6 minutes or until potatoes are tender and water is absorbed. Remove pits from olives; chop olives coarsely.

2. Reduce heat to medium. Arrange potatoes evenly into a single layer; sprinkle with olives, salt, and pepper. Place fish (darker side up) on potatoes. Squeeze juice of one half lemon over fish.

3. Drain tomatoes very thoroughly (press tightly to remove as much liquid as possible). Spread tomatoes over fish and sprinkle with feta cheese, then cover; cook 4-6 minutes, without turning or stirring, or until fish is opaque and flakes easily.

4. Reduce heat to low and remove cover; cook 1-2 minutes to allow any extra liquid to evaporate. Serve.


Pears Anglaise

Ingredients

1 (10.75-oz) frozen all-butter pound cake

4 Bartlett pears

1 tablespoon sugar

2 (1-oz) squares white baking chocolate

4 oz prepared vanilla pudding

1/4 cup heavy whipping cream

6 oz fresh raspberries

Prep


-- Cut pound cake evenly into six slices and place on dessert plates.

-- Peel pears and remove core; cut into bite-size pieces.


Steps


1. Place pears in microwave-safe bowl, sprinkle with sugar, and cover; microwave on HIGH 4 minutes or until tender. Let stand 5 minutes.

2. Place white chocolate, pudding, and cream in second microwave-safe bowl. Microwave on HIGH 2 minutes or until hot. Let stand 3 minutes; then stir until smooth.

3. Drain pears, just before serving, and spoon over cake slices. Pour sauce over pears; top with raspberries and serve. (Makes 6 servings.)


Aprons Advice


-- Complete your meal with fresh asparagus and sourdough bread.

-- If you do not have an olive/cherry pitting tool, use a knife to cut the pit out of the olives.


Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Mediterranean Fish Over Potatoes

CALORIES (per 1/4 recipe) 330kcal; FAT 11g; CHOL 80mg; SODIUM 960mg; CARB 22g; FIBER 2g; PROTEIN 39g; VIT A 10%; VIT C 15%; CALC 8%; IRON 15%

Pears Anglaise

CALORIES (per 1/6 recipe) 400kcal; FAT 18g; CHOL 90mg; SODIUM 210mg; CARB 56g; FIBER 6g; PROTEIN 5g; VIT A 10%; VIT C 20%; CALC 6%; IRON 6%