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Spanish Snapper

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  Red snapper fillet 2 Pound (Fresh / Frozen, Thawed)
  Tomato 1 Small, chopped
  Onion 1 Medium, chopped to 1/2 cup
  Green pepper 1 Small, halved, seeded and chopped
  Canned mushroom pieces 4 Ounce, drained (1 Can)
  Garlic 1 Clove (5 gm), minced
  Leaf oregano 1⁄2 Teaspoon, crumbled
  Liquid red pepper seasoning 1 Dash
  Low calorie italian salad dressing 1⁄2 Cup (8 tbs)
  Dietetic chili sauce 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

1 Defrost fish, if frozen, in a 12x7x2-inch glass baking dish; remove fish from dish.
2 Combine tomato, onion, green pepper, mushrooms, garlic, oregano and red pepper seasoning in same baking dish; stir in salad dressing to blend well; cover with plastic wrap.
3 Microwave 6 minutes. Place fish over vegetables, spooning part of mixture over; spread chili sauce on top of fish and vegetables; cover.
4 Microwave 6 minutes; taste sauce and season with salt and pepper. Let stand 4 minutes before serving.

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Spanish Snapper Recipe