1 pound red snapper or other lean fish fillets Tomato Salsa
1 garlic clove, minced
2 small zucchini, sliced
¼ cup shredded carrots
Arrange the fish fillets in a shallow baking dish. Spread a small amount of Tomato Salsa over the fillets and sprinkle with garlic. Place an equal amount of zucchini and carrots on each fillet. Bake, covered, at 350 degrees for about 10 to 15 minutes or until fish flakes easily with a fork. Serve with remaining Tomato Salsa.
Yield: 3 or 4 servings
Tomato Salsa
1 cup chili sauce
2 teaspoons prepared horseradish
2 teaspoons fresh lime juice
¼ teaspoon Worcestershire sauce
⅛ teaspoon Celtic salt
2 tomatoes, diced
Combine the chili sauce, horseradish, lime juice, Worcestershire sauce, and Celtic salt in a small saucepan over medium heat. Heat until hot, stirring occasionally; do not boil.
Adapted from a recipe found on RecipeLand.com
Most fish have high-quality protein and are a good source of essential nutrients such as zinc, copper, magnesium, B vitamins, and iodine, as well as other minerals.