Red Snapper With Tomato-Citrus Topping Recipe
Serves/Makes: 2
Ingredients:
- 2 red snapper fillets - 6 - 8 oz. each
- 3 tablespoons olive oil
- 1 cup drained canned diced tomatoes
- 1 large tangerine, peeled, seeded, cut into 1/2 -inch pieces
- 1/2 cup chopped green onions
- 4 tablespoons chopped fresh cilantro
- 1 teaspoon minced jalapeno chili with seeds
- Preheat oven to 475°F. Rub red snapper fillets on both sides with some of olive oil and sprinkle with salt and pepper. Place red snapper in 9 inch glass pie dish.
- Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeno in small bowl.
- Season topping to taste with salt and pepper. Spoon topping over snapper.
- Bake until snapper is just opaque in center, about 12 minutes.
- Can be served with Parsley potatoes or basmati rice, with asparagus or peas or carrots.
This recipe for Red Snapper With Tomato-Citrus Topping serves/makes: 2
Main Ingredient: Snapper
Preparation Method: Baked
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