Pacific Snapper with Tomato Citrus


2 (6-8 oz.) Pacific snapper fillets
3 tbsp. olive oil
1 c. canned diced tomatoes, drained
1 large tangerine, peeled, seeded, cut into 1/2 inch pieces
1/2 cup chopped green onions
4 tbsp. chopped fresh cilantro
1 tsp. minced jalapeño chili with seeds

Preheat oven to 475 degrees. Rub fillets on both sides with some of olive oil and sprinkle with salt and pepper. Place fillets in 9-inch glass pie dish. Mix remaining oil, tomatoes, tangerine pieces, green onions, cilantro and jalapeño in small bowl. Season topping to taste with salt and pepper. Spoon topping over snapper. Bake until snapper is just opaque in center, about 12 minutes. Makes 2 servings.