Tomatoes & Yucca Root Relish on Snapper
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yucca root
peeled, finely chopped |
* |
| 1 | each |
onions
halved, thinly sliced |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
zucchini
julienned |
|
| 2 | large |
tomatoes
chopped |
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| 1 | each | bay leaves |
*
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | cayenne pepper |
|
| 1 ½ | pounds | red snapper fillets |
|
| 2 | tablespoons |
butter
or margarine, melted, optional |
|
Trans-fat Free, Good source of fiber
Directions
Preheat oven to 350℉ (180℃) 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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