Directions:
- Preheat oven to 475 degrees.
- Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
- Place the fish in a 9-inch glass pie dish.
- Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
- Season topping to taste with salt and pepper, and fish herbs.
- Spoon the topping over the Red Snapper.
- Bake until Snapper is just opaque in center, about 15-20 minutes.
- Can be cooked through if preferred.
- Sprinkle almonds on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.81 Kcal (715 kJ) | ||
| Calories from fat | 72.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 36.69mg | 12% | |
| Sodium | 1810.49mg | 75% | |
| Potassium | 519.77mg | 11% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 21.32g | 43% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.57 Kcal (463 kJ) | ||
| Calories from fat | 46.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 12% | |
|---|---|---|---|
| Cholesterol | 23.75mg | 12% | |
| Sodium | 1172.03mg | 75% | |
| Potassium | 336.48mg | 11% | |
| Total Carbs | 1.43g | 1% | |
| Sugars | 0.92g | 6% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 13.8g | 43% | |
| Vitamin C | 5.2mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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