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Zucchini-Wrapped Red Snapper With Tomato, Cumin, And Orange Sauce

Nutrition per serving    (USDA % daily values)
CAL
208
FAT
47%
CHOL
3%
SOD
2%

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Ingredients for 4 servings

2 teaspoons cumin seeds

four 6- to 7-ounce red snapper fillets, skinned

4 tablespoons olive oil

1 large onion, sliced

1/8 teaspoon cinnamon

4 garlic cloves, sliced thin

1 1/2 pounds plum tomatoes, cut into chunks

two 3-inch strips fresh orange zest, removed with a vegetable peeler

1/4 cup dry white wine

1/4 cup fresh orange juice

1/4 cup chopped flat-leafed parsley leaves

two 7-inch-long zucchini (each about 1/2 pound)

Garnish: flat-leafed parsley sprigs

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