The Cajun Chef: Red Snapper
Google

Sponsors

Louisiana ...
We Know Good Food

Showing posts with label Red Snapper. Show all posts
Showing posts with label Red Snapper. Show all posts

Thursday, February 7, 2008

Red Snapper with Tomatoes and Feta Cheese

Red Snapper with Tomatoes & Feta Cheese

Serves 4

Olive oil cooking spray
1 (14.5-oz.) can petite Diced Tomatoes
6 green Onions, sliced (1/2 cup)
1/4 cup thinly sliced Celery
2 tbls. fresh Lemon Juice
1/4 tsp. dried Oregano leaves
4 red Snapper fillets (about 4 ozs. each)
1/2 tsp. Black Pepper, to taste
Salt (season lightly because topping will be salty)
1/4 tsp. ground Coriander, to taste
1/2 cup (2 ozs.) crumbled Feta Cheese (plain or Mediterranean flavor)
2 tbsp. sliced ripe Olives

1. Preheat oven to 450 degrees. Spray 8x8-inch baking dish with cooking spray.

2. In large skillet, combine tomatoes with liquid, green onions, celery, lemon juice and oregano. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 5 minutes, stirring frequently. Remove from heat.

3. Put fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper, a dash of salt and coriander.

4. Bake 8 - 10 minutes or until fish flakes easily. Drain any liquid from baking dish.

5. To serve, place the fish in a plate and spoon the sauce evenly over fish. Top with a sprinkle with feta cheese and olives.

Google
Puritan's Pride Offer Banner

Quick Linker