ROASTED RED SNAPPER

1 lb fresh or frozen red snapper fillets; about 1-inch thick

1 (14 1/2 oz.) can reduced-sodium tomatoes; undrained & cut up

8 green onions; sliced

1/4 cup celery; thinly sliced

2 tablespoons lemon juice

1 teaspoon dried oregano; crushed

cooking spray

1/4 teaspoon pepper

1/4 teaspoon ground coriander

1/4 cup feta cheese; crumbled

2 tablespoons ripe olives; sliced & pitted

1. Thaw fish, if frozen. Cut fish into four serving-size portions.

2. Combine undrained tomatoes, green onions, celery, lemon juice and oregano in a large skillet; bring to boiling. Reduce heat and simmer, uncovered, 15 minutes or until most of the liquid has evaporated.

3. Spray a 2-quart rectangular baking dish with non-stick cooking spray. Place fish in baking dish, turning under any thin edges. Sprinkle with pepper and coriander. Roast in a 450 degree oven for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork.

4. Transfer fish to individual serving plates. Spoon sauce over fish. Sprinkle feta cheese and olives over fish.

* NOTE: Be sure to measure the thickness of the fillets and the suggested roasting time will guarantee perfect doneness every time.

** CHEF'S NOTE: You can "quick-thaw" fish in a microwave oven. Just unwrap and place fish in a microwave-safe dish. Cover and defrost on 30% power (medium-low) 6 to 8 minutes. Turn halfway through defrosting time. Let stand for 10 minutes to complete thawing.

Yields 4 servings

CALORIES: 167; PROTEIN: 26g; FAT: 4g; CARBS: 7g; CHOL: 48mg; FIBER: 1g; SODIUM: 169mg.

 to return to FISH & SEAFOOD