|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)|
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.