Zippy Red Snapper & Zucchini
Yield
5 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red snapper fillets
or other lean fish fillets |
|
| Tomato chili salsa | |||
| 1 | cup | chili sauce |
|
| 2 | teaspoons | horseradish sauce | |
| 2 | teaspoons | lemon juice |
|
| ¼ | teaspoon | worcestershire sauce |
|
| ⅛ | teaspoon | salt |
|
| Vegetables | |||
| 2 | small |
zucchini
cut into 1/4 inch slices, about 3 cups |
|
| ¼ | teaspoon | garlic salt |
|
| ¼ | cup |
carrots
coarsely shredded |
|
Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Directions
Arrange fish, thickest part to outside edge, in microwavable 9 inch pie plate.
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.
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