Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 4 oz. red snapper fillets -- |
| \N \N | About 3/4\" thick * |
| \N \N | Vegetable cooking spray |
| 1¼ cup | Unsweetened orange juice -- |
| \N \N | Divided |
| ¼ teaspoon | Ground cloves -- divided |
| 2 teaspoons | Cornstarch |
| 2 mediums | Oranged, peeled -- seeded |
Arrange fillets in a 10 x 6 x 2" baking dish coated with cooking spray.
Combine ½ cup orange juice and ⅛ teaspoon cloves; stir well. Pour orange juice mixture over fillets; cover fillets and marinate in refrigerator at least 30 minutes. Bake, uncovered, at 400 degrees F. for 20 minutes or until fish flakes easily when tested with a fork, basting occasionlly with orange juice mixture. Transfer fillets to a serving platter, and keep warm. Combine remaining ¾ cup orange juice and cornstarch in a small nonaluminum saucepan, stirring until well blended.
Bring to a boil; cook 1 minute or until mixture is thickened, stirring constantly with a wire whisk. Remove from heat; stir in remaining ⅛ teaspoon cloves and orange sections. Spoon sauce over fish to serve. Makes 4 servings. Nutritional information per serving: calories - 174, protein - 24⅕ g., fat - 1⅘ g., carbohydrates - 14½ g., cholesterol - 42 mg., sodium - 74 mg.
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