- 1 small onion, chopped
- 1 small sweet red pepper, membranes removed and seeded, chopped
- 1 celery stalk, chopped
- 1/2 cup [125 mL] chili sauce
- 2 tablespoons [30 mL] salad oil
- 1/4 teaspoon [1 mL] crushed red pepper
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] garlic powder
- 6 small cod steaks, each 1/2-inch [1.3-cm] thick
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- In a 1-quart / 4-cup [1 L] casserole or bowl, combine chopped onion, red pepper and celery, chili sauce, salad oil, crushed red pepper, salt and garlic powder.
- Cover with casserole lid or a large plate.
- Microwave on 'HIGH' [100%] for 6 to 8 minutes, stirring every 3 minutes, until vegetables are tender.
- Stir sauce, then cover and microwave on 'MEDIUM' [50%] for 3 minutes, to blend flavors.
- Arrange fish steaks in a 13 x 9-inch [33 x 23-cm] baking dish; cover dish with wax paper.
- Microwave on 'MEDIUM-HIGH' [70%] for 9 to 10 minutes, just until fish flakes easily when tested with a fork, rotating dish a half turn after 4 minutes.
- Serve cod steaks, along with sauce.
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