Sweet-and-sour fish #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Water; cold |
| 8 | ounces | Tomato sauce |
| 8 | ounces | Pineapple chunks; undrained |
| ½ | cup | Sugar, brown; firmly packed |
| ⅓ | cup | Vinegar, red wine |
| ¼ | cup | Onion; chopped |
| 1 | small | Green pepper; cut in 1/2\" strips |
| 16 | ounces | Fish fillets; thawed |
Directions
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.