Baked Red Snapper With Citrus - Tomato Topping Recipe
This is a slightly alterd recipe from Epicurious. The spicy hot topping makes a nice change for baked fish.
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Cooking tools:
- Pie dish
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 14 ounces red snapper fillets
- 2 tablespoons olive oil
- 1/2 cup drained canned diced tomatoes with green chilies
- 1/2 cup diced tomato (Italian or Roma)
- 1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
- 1/3 cup green onion, chopped
- 2 tablespoons cilantro, chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- fish herbs (optional)
- almonds, as garnish (optional)
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