Recipe by llk2day
This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.
Top Review by AnneM10
I made this last night, and my husband and I loved it. I cut the salt in half, and used garlic salt rather than regular salt. I also had to substitute a tangelo - there were no tangerines at the store. I served it over rice pilaf, and it is quite simply the best recipe I've found on the site so far.
- 396.89 g red snapper fillets
- 29.58 ml olive oil
- 118.29 ml drained canned diced tomatoes with green chilies
- 118.29 ml diced tomato (Italian or Roma)
- 1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
- 78.07 ml green onion, chopped
- 29.58 ml cilantro, chopped
- 14.79 ml salt
- 4.92 ml pepper
- fish herbs (optional)
- almonds, as garnish (optional)
Directions See How It's Made
- 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.