| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Fish, Microwave, Kooknet, Cyberealm |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Water; cold |
| 8 |
oz |
Tomato sauce |
| 8 |
oz |
Pineapple chunks; undrained |
| 1/2 |
c |
Sugar, brown; firmly packed |
| 1/3 |
c |
Vinegar, red wine |
| 1/4 |
c |
Onion; chopped |
| 1 |
sm |
Green pepper; cut in 1/2" strips |
| 16 |
oz |
Fish fillets; thawed |
INSTRUCTIONS
Combine cornstarch and cold water in a 2-quart glass measure or deep
casserole dish, stirring well to dissolve cornstarch. Add the tomato sauce,
pineapple chunks, brown sugar, vinegar, onion, and green pepper; stir well
to dissolve the sugar.
Microwave at HIGH for 4 minutes, stirring once; then stir well at end of
cooking period. Microwave at HIGH for 4 to 6 minutes or until thickened
and bubbly, stirring at 1-minute intervals.
Arrange fillets in a 12x8x2" baking dish with thicker portions to outside
of dish (thinner portions may overlap, if necessary). Pour sauce evenly
over fillets. Cover with waxed paper; microwave at MEDIUM HIGH for 7 to 9
minutes or until fish flakes easily when tested with a fork, giving dish
one half-turn during cooking.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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