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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 jalapeño chili with seeds

How to cook:

• 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 jalapeño 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

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Main Ingredient: Snapper
Preparation Method: Baked