Baked Red Snapper With Citrus - Tomato Topping

"This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish."
 
Baked Red Snapper With Citrus - Tomato Topping created by llk2day
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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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.

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  1. Hector O.
    WONDERFUL RECIPE THANK YOU FOR POSTING IT'S ONE OF MY FAVORITE DISHES
     
  2. Whirlwind
    What a fabulous, simple recipe for fish. I used lemon and lime juice instead of the tangerine and red snapper for the fish, extra cilantro rather than fish herbs. Then I served it in warm tortilla shells as fish tacos - it is brilliant, a must try!
     
  3. Whirlwind
    What a fabulous, simple recipe for fish. I used lemon and lime juice instead of the tangerine and red snapper for the fish, extra cilantro rather than fish herbs. Then I served it in warm tortilla shells as fish tacos - it is brilliant, a must try!
     
  4. chefdownunda
    Quite enjoyed this one. I couldn't find diced tomatoes with chillis so added some crushed red pepper flakes. Also used cut up orange pieces as tangerines weren't available. I thought the fruit would be weird but was really a nice addition!
     
  5. Im cookin
    I just finished having this for dinner. It was awesome! I used red snapper as my fish and canned tomatoes with jalapenos, since that can was cheaper than the can of tomatoes and green chilis, so mine had a nice heat to it. I also only put a healthy pinch of salt (maybe 1/2 t) into the mix instead of the 1 T called for. I omitted the "fish herbs" (herbs that go well with fish, I'm assuming?) because I didn't think anything would pair well with it, though in retrospect basil might be a good addition. I checked my (rather thin) fillets at 15 minutes and they were cooked through. I served this with a side of sauteed onions and bell peppers. This was a MASSIVE hit at the dinner table. Thanks for the recipe! :)
     

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