Orange baked snapper

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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