SWEET-AND-SOUR FISH 3 tbsp cornstarch 1/4 cup cold water 1 (8 oz) can tomato sauce 1 (8 oz) can pineapple chunks, undrained 1/2 cup sugar, brown, firmly packed 1/3 cup red wine vinegar 1/4 cup chopped onion 1 small green bell pepper, cut in 1/2-inch strips 16 oz fish fillets, thawed 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-inch baking dish with thicker portions to outside of dish (thinner portions may overlap, if necessary). Pour sauce evenly over fillets. Cover with wax 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. Servings: 4 Source: Southern Living Magazine, March 1980
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