Sweet-And-Sour Fish

Course : Fish
Serves: 4
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3 tablespoons cornstarch
1/4 cup water -- cold
8 ounces tomato sauce
8 ounces pineapple chunks -- undrained
1/2 cup sugar -- brown, firmly packed
1/3 cup vinegar -- red wine
1/4 cup onion -- chopped
1 small green pepper -- cut in 1/2 inch
16 ounces fish fillets -- thawed

Preparation / 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.

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