• It may come as a shock to you, but I love eat and I love to cook.  My biggest problem is that I get stuck on the same recipe or a variant of the same recipe and don't venture out enough to try new things.  This can be a real problem if the love of your life ever wants to eat something other than your last culinary masterwork. 
  
  To help counter this unfortunate character flaw I am constantly looking for inspiration for a new cooking direction.  One of my latest discoveries is the recipe tabs provided for free by Harris Teeter Stores.  Throughout the store there are small recipe racks with various recipes for the contents of that section.  For example in the Seafood department you might find a recipe for Greek Style Red Snapper.  When I think Greek food, I think olives and feta cheese and this recipe does too.
  
  
  
  Recipes for this fabulous dish are not too complicated.  I took the liberty of modifying them a slight bit, so if you pick up this recipe card at Harris Teeter and discover that they do not match up perfectly you will understand why. You will need the following:
• Red Snapper Filets (minimum 1 per person)
• 1/2up vegetable broth, Better than Bouillon
• Feta cheese crumbles
• 14 1/2 oz Del Monte diced tomatoes, drained
• One whole onion, chopped
• 1/3 cup sliced black olives, Mario Brand
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano

Sauté onion and garlic in non-stick pan with olive oil over medium burner for 3 minutes, stirring occasionally.  Add tomatoes, broth, olives and oregano, simmer for 7 minutes.

Place snapper filets in casserole dish, slightly greased, generously spoon tomato mixture over filets.  Bake at 425 degrees for 15-20 minutes or until the fish flakes with fork.  Thicker filets may take more time.   Sprinkle with feta cheese and the parsley flakes.  Garnish with additional black olive slices.