Snapper With Garden Vegetables
|Whole red snappers||2 Pound, dressed, with head and tail on (1 Whole)|
|Lime juice||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.