• 2 to 3 Texas Oranges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 4 red snapper filets (about 2 pounds)
  • 3 tablespoons butter
  • 2 tablespoons sliced almonds

Grate 1 ½ teaspoons peel from oranges and set aside. Peel and section oranges, reserving juice. Drain sections well. Combine 3 tablespoons orange juice, peel, soy sauce, sugar and oil in a 13x9x2-inch baking dish. Place filets in dish, turning to coat well. Cover and let stand at room temperature at least 30 minutes. Turn fish skin side down. Bake at 400 degrees for 18 to 20 minutes or until fish flakes easily with fork, basting occasionally with pan juices. While fish bakes, melt butter in a small skillet. Add almonds and saute until golden brown. Stir in orange sections; heat through. Transfer snapper to a serving platter. Spoon orange sauce over filets and serve at once. Yield: 4 servings.

Nutrition Per Serving: Calories-350; Fat-14g; Cholesterol-70mg; Sodium-570mg; Carbohydrate-9g; Protein-44g