Baked Snapper With Tomato-Orange Sauce

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3 cups chopped red tomato (about 2 pounds)

2 cups chopped yellow tomato (about 1 1/2 pounds)

1/2 cup chopped onion

1/4 cup dry white wine

1 teaspoon grated orange rind

1/4 cup fresh orange juice

1/8 teaspoon ground turmeric

2 garlic cloves, minced

4 (6-ounce) red snapper, grouper, or other firm white fish fillets

1 teaspoon olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

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