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Red Snapper With Zucchini

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  Red snapper fillets 1 Pound
  Salt 1⁄2 Teaspoon
  Tomato chili sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon, grated
  Zucchini 1⁄2 Pound, cut crosswise into winch slices (2 Small Pieces)
  Garlic salt 1⁄4 Teaspoon
  Coarsely shredded carrot 1⁄4 Cup (4 tbs)

1. If fish fillets are large, cut into 4 serving pieces; pat dry. Arrange fish, thickest parts to outside edge, in pie plate, 9 x 1 1/4 inches; sprinkle with salt. Cover tightly and microwave on high 3 minutes; drain.
2. Prepare Tomato-Chili Sauce. Spread 1 tablespoon of the sauce over each piece fish; sprinkle with 1 tablespoon of the cheese. Arrange zucchini on fish; sprinkle with garlic salt and remaining cheese.
3. Cover tightly and microwave 3 to 4 minutes or until fish flakes easily with fork. Top with carrot, and serve with remaining Tomato-Chili Sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 760 Calories from Fat 138

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 194.2 mg64.7%

Sodium 3760.9 mg156.7%

Total Carbohydrates 36 g12.1%

Dietary Fiber 10.6 g42.5%

Sugars 18.6 g

Protein 111 g221.3%

Vitamin A 163.4% Vitamin C 112.1%

Calcium 54.9% Iron 16.5%

*Based on a 2000 Calorie diet

Red Snapper With Zucchini Recipe