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Sweet-and-sour fish #2

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.

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