Microwave: caribbean fish steaks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Liquid honey |
| 1 | teaspoon | Vegetable oil |
| ¼ | cup | Green onion, chopped |
| 2 | Garlic cloves, minced | |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried ginger |
| dash | Hot pepper sauce | |
| 4 | Fish steaks [=4 oz ea] | |
| 1 | Pink grapefruit | |
| ¾ | teaspoon | Cornstarch |
Directions
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@...