Zippy Red Snapper & Zucchini
Submitted by dvstcktn
Quick microwave red snapper topped with zucchini, melted cheese, and a punchy homemade tomato-chili sauce spiked with horseradish and Worcestershire. A light, low-fat fish dinner ready in under 30 minutes.
YIELD
5 servingsPREP
15 minCOOK
10 minREADY
25 minWhen you need dinner on the table fast and want something that actually tastes like you tried, this red snapper delivers.
The fillets cook in minutes under a blanket of sliced zucchini and melted cheese, while a quick homemade chili sauce brings the zing. Horseradish and Worcestershire give it a sneaky kick that wakes up mild white fish.
Shredded carrot on top adds a pop of color and crunch.
The whole thing comes together in under 30 minutes, start to finish, and it’s impressively light.
Kitchen Tips
- Any firm white fish works here. Tilapia, cod, or halibut are all solid swaps for the snapper.
- Arrange the thickest parts of the fillets toward the outside of the dish so everything cooks evenly in the microwave.
- Make extra chili sauce. It keeps well in the fridge and is great on grilled chicken or shrimp too.
Ingredients
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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