Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Lime juice |
1 tablespoon | Soy sauce |
1 tablespoon | Liquid honey |
1 teaspoon | Vegetable oil |
¼ cup | Green onion, chopped |
2 \N | Garlic cloves, minced |
¼ teaspoon | Ground allspice |
¼ teaspoon | Dried thyme |
¼ teaspoon | Dried ginger |
\N dash | Hot pepper sauce |
4 \N | Fish steaks [=4 oz ea] |
1 \N | Pink grapefruit |
¾ teaspoon | Cornstarch |
In large bowl, combine lime juice, soy sauce, honey, oil, half of the onion, garlic, allspice, thyme, ginger and hot pepper sauce. Add fish, turning to coat; marinate at room temperature for 20 minutes, turning once.
Reserving marinade, arrange fish in pie plate with thicker portions at edge; cover and microwave at High for 3 minutes.
Meanwhile, cut away rind and pith from grapefruit; cut between membranes to release sections.
Rearrange fish and top with grapefruit; cover and microwave at High for 2-4 minutes or until fish flakes easily when tested with fork.
Let stand, covered, for 3 minutes. Add any juices to marinade; place fish on serving platter.
In 1-cup microwaveable measure, whisk together reserved marinade and cornstarch; microwave, uncovered, at High for 2 minutes or until bubbly and thickened, stirring twice. Spoon over fish; sprinkle with remaining onions.
Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth Phelan: "Microwave: Catch of the Day" [-=PAM=-] PA_Meadows@...