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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Baked Snapper with Tomato-Orange Sauce

Serve this dish with a side of couscous to capture the sauce.

Cooking Light JULY 2001

  • Yield: 4 servings (serving size: 1 fillet and 1 cup 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

Preparation

Preheat oven to 400°.

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.

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 15%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 37.3g
  • Carbohydrate: 14.9g
  • Fiber: 2.9g
  • Cholesterol: 63mg
  • Iron: 1.5mg
  • Sodium: 278mg
  • Calcium: 77mg
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Baked Snapper with Tomato-Orange Sauce recipe

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