| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish-shells, Roots |
6 |
servings |
INGREDIENTS
| 1 |
c |
Peeled yucca root; finely chopped |
| 1 |
|
Onion; halved and thinly sliced |
| 1 |
c |
Julienne-cut carrots |
| 1 |
c |
Julienne-cut zucchini |
| 2 |
lg |
Tomatoes; chopped |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1 1/2 |
lb |
Red snapper fillets; thawed if frozen |
| 2 |
tb |
Butter or margarine; melted, optional |
INSTRUCTIONS
Preheat oven to 350F (175C). In steamer basket over simmering water, cook
yucca root, onion and carrots 8 to 10 minutes or until nearly tender. Add
zucchini; steam 2 minutes more. In a medium bowl, toss together steamed
vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper. In a
lightly oiled shallow baking dish. arrange fish fillets. Cover and bake 15
minutes. Spoon vegetable mixture over fillets; return to oven. Bake 10 to
15 minutes more or until fish flakes easily when tested with a fork.
Drizzle with butter or margarine. Makes 4 to 6 servings.
Vegetable Topped Snapper: Of course, you can substitute any firm whitefish
for the red snapper. Yucca Root is also called cassava. Must be peeled and
cooked before eating. (International Produce Cookbook and Guide (HPBooks
1989) Marlene Brown.)
YUKK-ah from Brazil; also "yuca." Very large, elonged root with thick brown
skin that is often waxed to hold in moisture. Flesh is white; very mild,
potato-like flavor. About 100 cals per 3.5 oz serving. Vit A and Thiamin.
Do not eat raw. Cook like a potato.
Recipe by: Marlene Brown (HPBooks 1989) Produce
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 29,
1998, converted by MM_Buster v2.0l.
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