| 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.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”