Baked and Marinated Red Snapper

Baked Red Snapper
	For the Fish:   1/2 cup    orange juice   1/2 tsp    minced ginger   24 oz    red snapper fillets   For the Sauce:   3/4 cup    orange juice   1 Tbs    orange zest   1 Tbs    cornstarch   1/2 tsp    minced ginger     Marinate the Fish: 1 In a large zip-seal type bag, mix the 1/2 cup orange juice and 1/2 tsp ginger. Close bag, and shake well. 2 Add the fish fillets into the bag, close, and marinate for one hour. 3 Preheat your oven to 350*. 4 Put the fish and the marinade in a baking dish and bake, uncovered, for 20-30 minutes, depending on the thickness of the fish. Test for doneness with a fork. The fork should pull out easily, but do not overcook. Meanwhile, Make the Sauce: 1 Combine the remaining ingredients into a saucepan, stir and cook over medium heat until the sauce comes to a boil. 2 Reduce heat and cook until the sauce has thickened. 3 Remove the fish from the oven and place on a serving platter or individual plates. Spoon sauce over and serve.   Servings: 4    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   361.39   Calories From Fat (12%)   43.00       % Daily Value Total Fat 4.55g   7%   Saturated Fat 1.14g   6%   Cholesterol 90.10mg   30%   Sodium 150.85mg   6%   Potassium 1161.09mg   33%   Carbohydrates 36.17g   12%   Dietary Fiber 0.90g   4%   Sugar 33.17g       Sugar Alcohols 0.00g       Net Carbohydrates 35.27g       Protein 42.33g   85%     Recipe formatted and exported by Living Cookbook

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