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Snapper With Garden Vegetables

Microwaverina's picture
  Whole red snappers 2 Pound, dressed, with head and tail on (1 Whole)
  Lime juice 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Celery 1⁄2 Cup (8 tbs), cut into matchstick thin strips
  Carrot 1⁄2 Cup (8 tbs), cut into matchstick thin strips
  Zucchini 1⁄2 Cup (8 tbs), cut into matchstick thin strips
  Canned condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Roasted red pepper/Pimento 2 Tablespoon, cut into strips

1. Rinse fish; pat dry with paper towel. Pierce eyes with toothpick. Brush fish inside and out with lime juice; set aside.
2. In medium microwave-safe bowl, combine butter, celery and carrot. Cover with vented plastic wrap; microwave on high 2 minutes. Stir in zucchini. Cover; microwave 1 minute or until vegetables are tender-crisp. Stir 1/3 cup of the soup into vegetables.
3. Place fish on large microwave-safe platter. Spoon vegetables into cavity of fish. Cover with vented plastic wrap; microwave at 50% power 20 minutes or until fish flakes easily when tested with fork, rotating dish twice during cooking. Let stand, covered, while preparing sauce.
4. To make sauce: In medium microwave-safe bowl, stir remaining soup until smooth; stir in milk, garlic and red pepper. Cover with vented plastic wrap; microwave on high 3 minutes or until hot and bubbling, stirring once during cooking. Spoon some sauce over fish; pass remainder.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1335 Calories from Fat 251

% Daily Value*

Total Fat 40 g62%

Saturated Fat 14.1 g70.7%

Trans Fat 0 g

Cholesterol 379.2 mg126.4%

Sodium 3533.6 mg147.2%

Total Carbohydrates 54 g18%

Dietary Fiber 12.8 g51.3%

Sugars 15.5 g

Protein 190 g379.7%

Vitamin A 274.8% Vitamin C 66.7%

Calcium 62.1% Iron 18.8%

*Based on a 2000 Calorie diet

Snapper With Garden Vegetables Recipe