Sweet-Sour Fish Bake
|Canned pineapple chunks||8 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cold water||2 Tablespoon|
|Green pepper||1 Small|
|Fish steaks||2 , weighing around 3/4 pound|
Drain pineapple; reserve juice.
Add enough water to juice to measure 1 cup.
Heat pineapple juice, sugar, vinegar, soy sauce, 1/4 teaspoon salt and the garlic to boiling in 2-quart saucepan.
Mix cornstarch and water; stir into sauce.
Boil and stir 1 minute.
Stir in pineapple chunks and green pepper.
Place fish steaks in ungreased baking dish, 8x8x2 inches; sprinkle with 1/2 teaspoon salt.
Pour pineapple mixture over fish.
Cook uncovered in 350Â° oven until fish flakes easily with fork, 25 to 30 minutes.
Add tomato wedges during the last 5 minutes of cooking.