Red Snapper

• 1 1/2 lb. skinless, fresh or frozen red snapper fillets
• 1 tomato, peeled, seeded and chopped
• 1/2 c. onion, chopped
• 1/2 c. chopped green pepper
• 1 (8 oz.) can sliced mushrooms, drained
• 3 Tbsp. chile sauce
• 2 Tbsp. liquid Butter Buds
• 2 Tbsp. lemon juice
• 1 Tbsp. chopped parsley
• 1 Tbsp. capers, drained
• 1 tsp. minced garlic (in a jar)
• 1/2 tsp. crushed thyme
• 1/4 tsp. lite salt (optional)
• Tabasco to taste (a few dashes)
• 1 (4 1/2 oz.) can small shrimp, drained and rinsed
• 1/4 c. white wine

1. Thaw fish if frozen.
2. Spray a 12 x 7 1/2 x 2-inch glass baking dish with a nonfat cooking spray.
3. Combine all the ingredients together in a glass dish except fish, shrimp, and wine.
4. Microwave on High, covered with wax paper, all the ingredients until vegetables are tender (about 5 to 7 minutes).
5. Stir in shrimp and wine.
6. Place fish fillets on top of the mixture; spoon some of the mixture over fish.
7. Cook, covered, on High for 5 to 7 minutes or until fish flakes easily with a fork.
8. Serves 6.

skinless, tomato, onion, green pepper, mushrooms, chile sauce, liquid butter, lemon juice, parsley, capers, garlic, thyme, lite salt, shrimp, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331088 (may not work)