Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Cornstarch

  2. 1/4 cup 59ml Water - cold

  3. 8 oz 227g Tomato sauce

  4. 8 oz 227g Pineapple chunks - undrained

  5. 1/2 cup 99g / 3 1/2oz Sugar - brown, firmly packed

  6. 1/3 cup 78ml Vinegar - red wine

  7. 1/4 cup 15g / 1/2oz Onion - chopped

  8. 1 cup 237ml Green pepper - cut in

  9. 1/2" (small)

  10. 16 oz 454g Fish fillets - thawed

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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