Zippy red snapper and zucchini
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red snapper or other lean fish fillets (fresh or frozen, thawed); cut into serving pieces |
| 1 | cup | Chili sauce |
| 2 | teaspoons | Prepared horseradish |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Salt |
| * * * * * * * * * * * * * * | ||
| 2 | smalls | Zucchini; cut into 1/4 inch slices (about 3 cups) |
| ¼ | teaspoon | Garlic salt |
| ¼ | cup | Carrots; coarsely shredded |
Directions
TOMATO-CHILI SALSA
Arrange fish, thickest part to outside edge, in microwavable pie plate, 9x1¼ 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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