Red Snapper With Zucchini
|Red snapper fillets||1 Pound|
|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.