Baked Red Snapper

• 1 lb. skinless red snapper fillets
• 2 Tbsp. grated onion
• 1 Tbsp. lemon juice
• 1 Tbsp. orange juice
• 1 Tbsp. grated orange rind
• 1/4 tsp. nutmeg
• 1/8 tsp. pepper

1. Place fillets in a shallow baking pan that has been sprayed with a nonstick coating.
2. Combine onion, lemon, orange juice and orange rind and pour over fish.
3. Cover and refrigerate 30 minutes. Sprinkle fish with nutmeg and pepper.
4. Bake in a moderate oven at 450u0b0 for 8 to 10 minutes or just until fish flakes easily.
5. Or microwave on High 3 minutes and allow to stand for 5 minutes before serving.
6. Garnish with a slice of green pepper and a sprinkling of sliced almonds or twists of lemon or a pineapple slice with cherry in the middle, or a few shreds of carrot and a mint leaf.
7. Yield:
8. 3 to 4 servings.

skinless red snapper, onion, lemon juice, orange juice, orange rind, nutmeg, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287712 (may not work)