- 2 red snapper fillets (about 8 to 10 ounces total)
- 2 tablespoons olive oil
- 3/4 cup (generous) drained canned diced tomatoes
- 1 large tangerine, peeled, seeded, cut into 1/2-inch pieces
- 1/3 cup chopped green onions
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced jalapeño chili with seeds
- Preheat oven to 475°F. Rub red snapper fillets on both sides with some of 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 jalapeño in small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in center, about 12 minutes.