Zippy red snapper & zucchini

Yield: 6 Servings

Measure 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
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2 smalls Zucchini; cut into 1/4 inch slices (about 3 cups)
¼ teaspoon Garlic salt
¼ cup Carrots; coarsely shredded

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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