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Snapper With Garden Vegetables

Microwaverina's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American

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