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Red Snapper with Citrus-Tomato Sauce


2 red snapper fillets (about 8 to 10 ozs total)
2 Tbs olive oil
3/4 cup canned diced tomatoes, drained
1 large tangerine, peeled, seeded, cut into 1/2 inch pieces
1/3 cup chopped green onions
3 Tbs fresh cilantro, chopped
1 tsp jalapeno with seeds, chopped

Preheat oven to 475F. Rub red snapper fillets on both sides with some of the olive oil and sprinkle with salt and pepper. Place snapper in 9 inch glass pie dish. Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeno in a small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in the center, about 12 minutes.

Yield: 2 Servings (can be doubled)

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