Name: Fish in Vegetable Sauce



Yield: 4 servings

Comments: 10/30/2014 - Made with red snapper and Herdez Red Guaillo Chile sauce. Microwaved an extra 30 sec, but forgot to top with the cheese. It was good. Served with boiled red potatoes.
12/12/2014 - Pretty much the same ingredients. The fillets were about an inch thick and I re-zapped them several times for a total of 8 minutes to insure doneness. Maybe could have gone a little longer.
1/06/2015 - I used a 2 quart casserole dish, 1/2 teaspoon of oregano, and, in place of the fish, 12-oz of cooked, but frozen, shrimp. Some shrimp had not fully thawed after the recipe cooking time. I forgot the Parmesan cheese.
3/14/2015 - I used one pound of monkfish, sliced about 1-inch thick. I microwaved about 7 minutes, and it was done but still not flaking.
12/1/2018 - I pretty much followed the recipe, substituting cod for red snapper. I may have accidentally only cooked the vegetables for only 4 minutes before adding the fish, but then I cooked the fish for 3 plus 2 minutes. It was good. I served it with baked potatoes and leftover roasted brussel sprouts.

Source: Sunset Microwave Cook Book, Lane Publishing Co., 1981, page 43.

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