Saucy Fish Fillets
|Canned pineapple tidbits||8 Ounce (1 Can)|
|Cider vinegar||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Fish fillets||4 (About 1/2 Inch Thick)|
|Butter/Margarine||2 Tablespoon, melted|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
Microwave: Drain pineapple; reserve juice.
To make sauce, add enough water to juice to make 2/3 cup liquid.
In 1 1/2-quart microwave-safe bowl, whisk together juice mixture, vinegar, sugar, cornstarch, bouillon, ginger and cayenne.
Microwave on HIGH 4 to 5 minutes or until sauce is thickened and clear, whisking after 2 minutes to prevent lumps.
Stir in onions, water chestnuts and pineapple.
Arrange fish fillets in 12x8x2-inch microwave-safe dish with thickest areas to outside edges of dish.
Drizzle with butter; sprinkle with cracker crumbs and paprika.
Cover with waxed paper.
Microwave on HIGH 5 to 9 minutes, rotating dish after 3 minutes.
Fish is done when thin areas flake easily with fork and thick areas are fork-tender.
Let fish stand 2 to 3 minutes; serve with sauce.