Yield: 4 Servings
|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|
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@...