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Sweet and Sour Fish
3 tb Cornstarch
1/4 c Water; cold
8 oz Tomato sauce
8 oz Pineapple chunks; undrained
1/2 c Sugar, brown; firmly packed
1/3 c Vinegar, red wine
1/4 c Onion; chopped
1 sm 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.