⅓ cup low-sodium chicken broth
4 (⅓-inch-thick) red snapper fillets Celtic salt and pepper to taste
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
¼ teaspoon minced scallion 1 teaspoon crumbled sage
Preheat the oven to 350 degrees. Lightly grease a shallow baking dish large enough to hold the fish in a single layer. Pour the chicken broth in the baking dish. Season the fish on both sides with salt and pepper; place in the baking dish. Drizzle the lime juice and olive oil over the fish. Sprinkle with scallion and sage. Bake for 10 to 12 minutes, basting occasionally with the pan juices.
Yield: 4 servings
Adapted from a recipe found on RecipeLand.com