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Citrus Baked Red Snapper

1 (2-2 1/2 lb.) fresh or frozen dressed red Snapper
1/4 cup frozen orange juice concentrate, thawed
1 Tbsp. cooking oil
1 tsp. fresh snipped dill or 1/4 tsp. dried dillweed
Hot cooked rice
Lemon slices

Thaw fish if frozen. Remove heat and bones. Place fish in a 12 x 7 1/2 x 2 inch baking dish. Combine orange juice concentrate, oil, dill and 1/4 cup water. Pour half of the mixture into fish cavity and remaining mixture over fish. Cover; marinate several hours or overnight in the refrigerator, spooning marinade over fish several times.

Drain fish, reserving marinade. Return fish to baking dish. Cover with foil and bake in 350 degree oven for 45-50 minutes or until fish just flakes with a fork, brushing once with marinade.

Use 2 large spatulas to transfer fish to a serving platter. Spoon rice to one side. Heat reserved marinade and pass with fish. Dip edges of lemon slices in paprika, then lay on top of the baked fish. Garnish with fresh dill, if desired.

Makes 4-5 servings

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