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Red Snapper with Julienne of Garden Vegetables
 
1 pound red snapper fillets
2 Tablespoons butter
1 cup julienne celery (thin strips)
1 cup julienne carrots
1 cup julienne leeks
1/4 cup white vermouth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons brandy
1/2 cup heavy cream
In a 2-litre glass measure, combine butter, celery, carrots and leeks. Cover with vented plastic wrap. Microwave at Power Hi for 2 to 3 minutes, or until vegetables are just tender. To cook fish, place fillets skin down in shallow 10-inch glass baking dish. Sprinkle with white vermouth, salt and white pepper. Cover with vented plastic wrap. Microwave at Power Hi for 8 to 10 minutes, or until fish is cooked through. Allow to stand cover for 3 to 4 minutes. Remove fish and vegetables from cooking juices and place on serving platter. Cover with foil to keep warm while preparing sauce. Add brandy to cooking juices and microwave, uncovered, at Power Hi for 3 to 4 minutes, or until hot. Add cream and microwave at Power 8 for 7 to 8 minutes, or until cream reduces slightly. Pour off excess liquid from reserved fish into sauce and stir. Pour sauce over fish and vegetables. Serve immediately.
   
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