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Ingredients
¼ cup seeded and diced tomato
1 tsp each chopped fresh parsley and olive oil
¼ tsp rosemary leaves, crushed
2 fish fillets (grouper, flounder or sole), ¼ pound each
2 tbsp each dry white table wine, water and balsamic or red wine
vinegar
Method
In small mixing bowl combine tomato, parsley, oil and rosemary; set
aside.
In 1-quart microwavable shallow casserole arrange fish fillets; set
aside.
In cup or small bowl combine wine, water and vinegar and pour half of
mixture over each fillet.
Cover with vented plastic wrap and
microwave on Medium-High (70%) foe 4 minutes, rotating casserole ½ turn
halfway through cooking, until fish is cooked through and flakes easily
when tested with a fork.
To serve, transfer fillets to serving platter; top each fillet with
half of the tomato mixture and then with half of the cooking liquid.
MAKES 2 SERVINGS.
Notes:
Check out the variety of microwavable
cookware available today.
Some is so attractive that you can use it
to bring food from the microwave to the table without having to
transfer it to a serving platter.
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