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1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves
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