Serves: 25
1. Heat oven to 350°.
2. Add enough water to reserved pineapple juice to measure 1 cup. Heat pineapple juice, sugar, vinegar, soy sauce, 1/4 teaspoon salt and garlic to boiling in 2-quart saucepan. Mix cornstarch and water stir into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in pineapple chunks and bell pepper.
3. Place fish steaks in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with 1/4 teaspoon salt. Pour pineapple mixture over fish.
4. Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Add tomato wedges during last 5 minutes of baking.
NUTRITION FACTS: 1 Serving: Calories 180 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 50mg Sodium 450mg Carbohydrate 26g (Dietary Fiber 1g) Protein 18g % DAILY VALUE: Vitamin A 4% Vitamin C 22% Calcium 2% Iron 4% DIET EXCHANGES: 2 Very Lean Meat 2 Vegetable 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet-Sour Fish Bake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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