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Baked Snapper with Tomato-Orange Sauce

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet and 1 cup sauce)
Serve this dish with a side of couscous to capture the sauce.

Ingredients

  • 3 cups chopped red tomato (about 2 pounds)
  • 2 cups chopped yellow tomato (about 1 1/2 pounds)
  • 1/2 cup chopped onion
  • 1/4 cup dry white wine
  • 1 teaspoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1/8 teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 4 (6-ounce) red snapper, grouper, or other firm white fish fillets
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 246
  • caloriesfromfat 15 %
  • fat 4.2 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 1.2 g
  • protein 37.3 g
  • carbohydrate 14.9 g
  • fiber 2.9 g
  • cholesterol 63 mg
  • iron 1.5 mg
  • sodium 278 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 8 ingredients in an 11 x 7-inch baking dish. Bake at 400° for 20 minutes. Arrange fish on top of tomato mixture. Drizzle with oil; sprinkle with salt and pepper. Cover with foil; bake 20 minutes or until fish flakes easily when tested with a fork.