Red Snapper with Veggies Recipe

Red Snapper with Veggies Recipe
Red Snapper with Veggies Recipe photo by Taste of Home
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Red Snapper with Veggies Recipe

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Bursting with crisp, flavorful veggies, you'll be amazed that this dish, submitted by Carolyn Zimmerman of Fairbury, Illinois, was made entirely in the microwave.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 medium zucchini, cut into 1/8-inch slices
  • 1 medium carrot, cut into 1/8-inch slices
  • 1/2 medium onion, cut into 1/8-inch slices
  • 3 tablespoons stir-fry sauce, divided
  • 2 red snapper fillets (4 ounces each)

Directions

Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes.
Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Red Snapper with Veggies in Cooking for 2 Summer 2008, p11

Nutritional Facts

1 each: 166 calories, 2g fat (0 saturated fat), 40mg cholesterol, 857mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 25g protein.

  • 1/2 medium zucchini, cut into 1/8-inch slices
  • 1 medium carrot, cut into 1/8-inch slices
  • 1/2 medium onion, cut into 1/8-inch slices
  • 3 tablespoons stir-fry sauce, divided
  • 2 red snapper fillets (4 ounces each)
  1. Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes.
  2. Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat. Place fish over vegetables. Cover and microwave on high 2-3 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Red Snapper with Veggies in Cooking for 2 Summer 2008, p11

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