Sweet & Sour Fish
|Orange roughy fillets/Cod / haddock fillets||1 1⁄2 Pound (Fresh Or Frozen, About 1/2 Inch Thick)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Egg substitute/1 egg beaten with 1 tablespoon water||1⁄2 Cup (8 tbs), thawed (Or Frozen)|
|Onion||1 Medium, cut into thin wedges|
|Red sweet pepper||1 Medium, cut into 3/4-inch squares (And/Or Green Sweet Pepper)|
|Frozen orange juice concentrate||3⁄4 Cup (12 tbs), thawed|
|Hoisin sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Canned pineapple tidbits in juice||8 Ounce (1 Can)|
|Hot cooked rice||3 Cup (48 tbs)|
Preheat oven to 450° F.
Thaw fish, if frozen, and cut into 6 portions.
Place on nonstick baking sheet, tucking under any thin edges.
For coating, in small bowl stir together bread crumbs and paprika; add margarine and toss to coat.
Brush fish with egg substitute and sprinkle with crumb mixture, pressing mixture lightly into fish.
Bake for 9-11 minutes or until golden and fish flakes when tested with a fork.
For sauce, in a medium covered saucepan cook onion and sweet pepper in 1/2 cup water, about 5 minutes or until vegetables are just tender.
Do not drain.
In small bowl, combine thawed concentrate, cornstarch, hoisin sauce, and soy sauce.
Add to saucepan along with undrained pineapple.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon sauce over fish and rice.
If desired, garnish with orange slices.