Preparation:
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. |
