Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    oranges
   6                    red snapper fillets - -- (abt 2 1/4 lbs)
   1      tablespoon    olive oil
   1      cup           finely chopped shallots
   2                    garlic cloves -- minced
   3      tablespoons   flour
   1      cup           chicken broth
   1      cup           Florida orange juice
   1      tablespoon    grated orange zest
   2      tablespoons   sherry
   1 1/2  teaspoons     dried oregano
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      tablespoons   chopped fresh parsley

Preparation:

Preheat broiler. Thinly slice the oranges into rounds and set aside. Place snapper fillets, skin side down, on a nonstick pan. Place 4 inches from broiler, and broil 5 to 8 minutes or until fish flakes easily when tested with a fork. Remove from broiler, and set aside. Meanwhile, in a large, nonstick skillet, heat oil over medium-high heat until hot, but not smoking. Add shallots and garlic, and cook, stirring 3 to 4 minutes, or until shallots begin to brown. Add flour and cook, stirring until flour is no longer visible, about 30 seconds. Stir in chicken broth, orange juice, orange zest, sherry, oregano, salt, and pepper. Bring to a boil, stirring constantly, until slightly thickened. Add orange slices and fish fillets, skin side up. Cook 1 to 2 minutes, until fish is heated through and orange slices are slightly softened. Garnish with chopped parsley. Serve immediately.