Zippy Red Snapper & Zucchini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Red snapper or other lean fish fillets (fresh or frozen, thawed), cut into serving pieces
TOMATO-CHILI SALSA
1 cup: Chili sauce,
2 tsp: Prepared horseradish,
2 tsp: Lemon juice,
1/4 tsp: Worcestershire sauce,
1/8 tsp: Salt,
* * * * * * * * * * * * * *,
2 small: Zucchini, cut into 1/4 inch slices (about 3 cups)
1/4 tsp: Garlic salt,
1/4 cup: Carrots, coarsely shredded
Arrange fish, thickest part to outside edge, in microwavable pie
Directions:
plate, 9x1 1/4 inches. Cover with plastic wrap, folding back one
side to vent. Microwave on high 3 minutes; drain.
Prepare chili sauce by mixing all sauce ingredients in 2-cup
microwavable measure. Microwave uncovered on high 1 to 2 minutes or
until hot. Stir before serving. Spread 1 tablespoon of the sauce
over each piece of fish. Sprinkle 1 tablespoon of the cheese over
fish.
Arrange zucchini on fish. Sprinkle with garlic salt and
remaining cheese. Re-cover and microwave on high 3 to 4 minutes or
until fish flakes easily with fork. Top with carrot. Serve with
remaining Tomato-Chili Sauce. Makes 5 to 6 servings. Formatted by
Mary Wilson, BWVB02B.
Source from luhu.jp
side to vent. Microwave on high 3 minutes; drain.
Prepare chili sauce by mixing all sauce ingredients in 2-cup
microwavable measure. Microwave uncovered on high 1 to 2 minutes or
until hot. Stir before serving. Spread 1 tablespoon of the sauce
over each piece of fish. Sprinkle 1 tablespoon of the cheese over
fish.
Arrange zucchini on fish. Sprinkle with garlic salt and
remaining cheese. Re-cover and microwave on high 3 to 4 minutes or
until fish flakes easily with fork. Top with carrot. Serve with
remaining Tomato-Chili Sauce. Makes 5 to 6 servings. Formatted by
Mary Wilson, BWVB02B.
Source from luhu.jp