Tomatoes and yucca root relish on snapper

6 servings

Ingredients

Quantity Ingredient
1 cup Peeled yucca root; finely chopped
1 Onion; halved and thinly sliced
1 cup Julienne-cut carrots
1 cup Julienne-cut zucchini
2 larges Tomatoes; chopped
2 teaspoons Chopped fresh thyme
1 Bay leaf
½ teaspoon Salt
¼ teaspoon Cayenne pepper
1½ pounds Red snapper fillets; thawed if frozen
2 tablespoons Butter or margarine; melted, optional

Directions

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 3½ 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@...> on Aug 29, 1998, converted by MM_Buster v2.0l.

Related recipes