Ingredients
- 1 1/2 lbs. skinless fresh Rock Cod fillets
- 1 sm. tomato, peeled, seeded and chopped
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1 (4 oz.) can sliced mushrooms, drained
- 3 tbsp. chili sauce
- 2 tbsp. butter
- 2 tbsp. lemon juice
- 1 tbsp. snipped parsley
- 1 tbsp. capers, drained
- 1 clove garlic, minced
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. salt
- Several dashes bottled hot pepper sauce
- 8 oz Cooked Bay Shrimp
- 1/4 c. dry white wine
Directions
In 12 x 7 1/2 x 2 inch glass baking dish combine all ingredients except fish, shrimp and wine.
Micro-cook, covered with waxed paper, on 100% power (high) for 5 to 6 minutes or until vegetables are tender, stirring twice. Stir in shrimp and wine. Place fish fillets atop mixture, folding thin edges under; spoon some of the sauce over. Cook, covered, on high for 5 to 7 minutes more or until fish flakes easily with a fork. Transfer to dinner plates, using a slotted spoon.