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2 pounds sea bass fillets (you can use salmon)
2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1 medium cup onion, cut into pieces
1 red bell pepper, cut into pieces
2 tomatoes cut into pieces
1 (15 oz.) can pineapple chunks, drained, saving the juice 1 tablespoon tomato paste
1 tablespoon soy sauce or Chinese Marinade
1 tablespoon sugar
1 tablespoon vinegar
1-1/2 tablespoons cornstarch
2-3 sprigs fresh parsley
1-2 green onions sliced
1/2 cup slivered almonds, toasted


Arrange fish in flat casserole, or fish platter. Sprinkle the garlic and ginger over the top. Cover the fish with waxed paper. Microwave the sea bass for 3-5 minutes or until fish flakes easily. Set aside. Place onions and bell pepper in large glass bowl and cover it with plastic wrap. Microwave on High 2 minutes. Add the pineapple chunks and tomatoes and microwave 1-2 minutes to heat through but make sure you don’t cook the tomato too much. Set the vegetables and pineapple aside. In measuring cup, combine 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch. Whisk the mixture well and cover with plastic wrap. Microwave 1 minute and whisk. Microwave another 1-2 minutes to thicken. Pour the sauce over the vegetables, and pour the sauce over the fish. Cover the fish and microwave for 1-2 minutes to heat thoroughly. Garnish with parsley and slivered green onions.

Serves 4. This recipe can be cooked in the oven and on the stove if you prefer. Just combine bake the prepared sea bass in a greased baking dish at 375 for 15 to 20 minutes. Make the sauce by combining the 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch in a sauce pan. Cook at medium high temperature, whisking constantly, until the mixture thickens. Add the onion, pineapple, red pepper and tomatoes and cook until the vegetables are heated throughout.