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