BAKED RED SNAPPER WITH CITRUS - TOMATO TOPPING

Baked Red Snapper With Citrus - Tomato Topping image

Provided by llk2day

Categories Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomato (Italian or Roma)
1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)

Steps:

Preheat oven to 475 degrees.
Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
Place the fish in a 9-inch glass pie dish.
Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
Season topping to taste with salt and pepper, and fish herbs.
Spoon the topping over the Red Snapper.
Bake until Snapper is just opaque in center, about 15-20 minutes.
Can be cooked through if preferred.
Sprinkle almonds on top of each serving.

Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 1.3, Cholesterol 46.6, Sodium 1873.8, Carbohydrate 6.3, Fiber 1.3, Sugar 4, Protein 26.7