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2 tablespoons fresh oregano, finely chopped
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 1/2 lb red snapper fillets (skin removed), cut into 1-inch cubes
8 (12-inch) wooden skewers
1/2 cup cucumber dill vegetable dip
Bake: Preheat oven to 425°F. Combine 2 tablespoons soy sauce, 2 tablespoons orange marmalade, and 1 tablespoon ginger spice paste. Brush over 4 (6-oz) red snapper fillets; place on foil-lined baking sheet. Bake 10–12 minutes or until fish separates easily.
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