Name: Zippy Red Snapper and Zucchini
Ingredients: 1 lb Red snapper or other lean fish fillets (fresh or frozen, thawed); cut into serving pieces; 1 c Chili sauce; 2 ts Prepared horseradish; 2 ts Lemon juice; 1/4 ts Worcestershire sauce; 1/8 ts Salt; * * * * * * * * * * * * * *; 2 sm Zucchini; cut into 1/4 inch slices (about 3 cups); 1/4 ts Garlic salt; 1/4 c Carrots; coarsely shredded

There is nothing - no circumstance, no trouble, no testing - that can ever touch me until, first of all, it has gone past God and past Christ right through to me. If it has come that far, it has come with a great purpose, which I may not understand at the moment. But as I refuse to become panicky, as I lift up my eyes to Him and accept it as coming from the throne of God for some great purpose of blessing to my own heart, no sorrow will ever disturb me, no trial will ever disarm me, no circumstance will cause my to fret - for I shall rest in the joy of what my Lord is! That is the rest of victory!

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Seafood, Fish, Vegetables, Microwave	6	Servings

INGREDIENTS

1	lb	Red snapper or other lean fish fillets (fresh or frozen, thawed); cut into serving pieces
1	c	Chili sauce
2	ts	Prepared horseradish
2	ts	Lemon juice
1/4	ts	Worcestershire sauce
1/8	ts	Salt
		* * * * * * * * * * * * * *
2	sm	Zucchini; cut into 1/4 inch slices (about 3 cups)
1/4	ts	Garlic salt
1/4	c	Carrots; coarsely shredded

INSTRUCTIONS

TOMATO-CHILI SALSA
Arrange fish, thickest part to outside edge, in microwavable pie
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.

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