| 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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