Recipe of the Week

Recipe of the Week
Red Snapper with Tomatoes & Feta Cheese


  • 1 can (14.5 ounces) petite diced tomatoes, undrained
  • 6 green onions,sliced
  • 1/4 cup thinly sliced celery
  • 2 Tbsp. lemon juice
  • 1 tsp. dried oregano leaves, crushed
  • 4 red snapper fillets (about 4 ounces each)
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. ground coriander
  • 1/2 cup (2 ounces) Feta cheese crumbles
  • 2 tbsp. sliced ripe olives


  • Preheat oven to 450 degrees. Spray 8 x 8 inch baking dish with cooking spray; set aside. Combine tomatoes with their liquid, onions, celery, lemon juice and oregano in large skillet. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
  • Place fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper and coriander.
  • Bake 8 to 10 minutes, or until fish flakes easily when tested with fork. Drain any liquid from baking dish. Spoon sauce evenly over fish; sprinkle with cheese and olives.

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