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1 pound fresh or frozen fish fillets
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks
1/2 medium green pepper,
cut into thin strips
1/4 cup vinegar
1 tablespoon snipped chives
Dash garlic powder
1/4 cup sliced almonds, toasted
1.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.
