Ingredients
Four filets, Red Snapper
Three Navel Oranges, sliced with rinds on
Juice from Four Navel Oranges
Two tablespoons fresh, chopped ginger
Two tablespoons honey
Three tablespoons sesame oil
one teaspoon white pepper
One tablespoon sesame seeds
pinch of salt
Preparation
Preheat oven to 450. Rinse Red Snapper filets and place them in a cast iron skillet. Place orange slices on top and around the filets. In a seperate bowl combine the remaining ingredients. Whisk together and then pour over the fish. Cover the skillet with tin foil and place in oven. Bake for 35 minutes, ocaissionally spooning more liquid over the fish.
