Ingredients:
14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomatoes ( Italian or Roma)
1 large tangerines, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onions, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.