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Cook'n with Betty Crocker 
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Zippy Red Snapper and Zucchini |
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Serves: 4 Print this RecipeLots of flavor and only 2 grams of fat per serving. Plus, using the microwave makes this meal a snap to prepare. 1 pound red snapper fillets or other lean fish, cut into 4 serving pieces Tomato chili sauce (below) 2 tablespoons grated Parmesan cheese 2 small zucchini, cut into 1/4-inch slices (3 cups) 1/4 teaspoon garlic salt 1/4 cup coarsely shredded carrots --------------------------------------------------------------------------------------------------------------------------------- Tomato Chili Sauce: 1 cup chili sauce 2 teaspoons prepared horseradish 2 teaspoons lemon juice 1/4 teaspoon Worcestershire sauce 1/8 teaspoon salt Mix all ingredients in 2-cup microwavable measure. Microwave uncovered on High 1 to 2 minutes or until hot. Stir before serving. Arrange fish, thickest parts to outside edge, in microwavable pie plate, 9x1 1/4 inches. Cover with plastic wrap, folding back one side to vent. Microwave on High 3 minutes; drain. Prepare Tomato Chili Sauce. Spread 1 tablespoon of the sauce over each piece of fish. Sprinkle 1 tablespoon of the cheese over fish. Place zucchini slices 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 sauce. 1 Serving: Calories 180 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 60mg; Sodium 1,000mg; Carbohydrate 19g (Dietary Fiber 2g); Protein 24g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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