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Orange Baked Snapper

4 4 oz. red snapper fillets -- about 3/4" thick *
Vegetable cooking spray
1 1/4 c Unsweetened orange juice -- divided
1/4 ts Ground cloves -- divided
2 ts Cornstarch
2 md Oranged, peeled -- seeded


Arrange fillets in a 10 x 6 x 2" baking dish coated with cooking spray. Combine 1/2 cup orange juice and 1/8 teaspoon cloves; stir well. Pour orange juice mixture over fillets; cover fillets and marinate in refrigerator at least 30 minutes. Bake, uncovered, at 400 degrees F. for 20 minutes or until fish flakes easily when tested with a fork, basting occasionlly with orange juice mixture. Transfer fillets to a serving platter, and keep warm. Combine remaining 3/4 cup orange juice and cornstarch in a small nonaluminum saucepan, stirring until well blended. Bring to a boil; cook 1 minute or until mixture is thickened, stirring constantly with a wire whisk. Remove from heat; stir in remaining 1/8 teaspoon cloves and orange sections. Spoon sauce over fish to serve. Makes 4 servings.




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