| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Microwave, Seafood, Vegetables | 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 | t | Prepared horseradish |
| 2 | t | Lemon juice |
| 1/4 | t | Worcestershire sauce |
| 1/8 | t | Salt |
| 2 | Zucchini, cut into 1/4 inch | |
| slices about 3 cups | ||
| 1/4 | t | Garlic salt |
| 1/4 | c | Carrots, coarsely shredded |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 11.9mg
Sodium: 265.1mg
Potassium: 360.3mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 5.5g
Protein: 8.4g