Tomatoes and Yucca Root Relish on Snapper

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60 minutes Prep: 15 minutes Cook: 45 minutes

312 calories per serving view nutrition facts

Ingredients

1	cup	yucca root	peeled, finely chopped
1	each	onion	halved, thinly sliced
1	cup	carrots	julienned
1	cup	zucchini	julienned
2	large	tomatoes	chopped
2	teaspoons	thyme	fresh, chopped
1	each	bay leaf
1/2	teaspoon	salt
1/4	teaspoon	cayenne pepper
1 1/2	pounds	red snapper fillets
2	tablespoons	butter	or margarine, melted, optional

Directions

Preheat oven to 350 degrees F (175 degrees C).

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.

You can substitute any firm whitefish for the red snapper.

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