Baked Red Snapper With Citrus - Tomato Topping

Baked Red Snapper With Citrus - Tomato Topping

czwartek, 30 stycznia 2014

Baked Red Snapper With Citrus - Tomato Topping

Time: 30 mins

Ingredients

• 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)

Directions

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