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