Spanish Snapper Recipe
Ingredients
| Red snapper | 2 Pound, frozen | |
| Tomato | 1 Small, chopped | |
| 1 medium-size onion, chopped (1/2 cup) | ||
| 1 small green pepper, halved, seeded and chopped | ||
| Mushroom | 1 Can (10oz), drained | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 teaspoon leaf oregano, crumbled | ||
| Dash liquid red pepper seasoning | ||
| 1/2 cup bottled low calorie Italian salad dressing | ||
| 1/4 cup dietetic chili sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
