Sweet-and-sour Fish #2fish, main dish, microwave 3 tablespoon cornstarch 1/4 cup water; cold 8 oz tomato sauce 8 oz pineapple chunks; undrained 1/2 cup sugar, brown; firmly packed 1/3 cup vinegar, red wine 1/4 cup onion; chopped 1 small green pepper; cut in 1/2 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" 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. |
