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 |
\N \N | * * * * * * * * * * * * * * |
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.