South Pacific Fillets
20 ounces pineapple chunks
3 carrots, sliced
1 1/2 pounds flounder
1 teaspoon vinegar
1 teaspoon sugar
2 teaspoons cornstarch
1/2 teaspoon soy sauce
1 green bell pepper, sliced
1/2 onion, sliced
Drain pineapple chunks; reserving the juice. Combine the reserved juice in a
medium saucepan with sliced carrots and cook, covered, about 15 minutes, or
until barely tender. Place flounder in a greased 9" baking dish. Bake at
425 degrees for 20 minutes. In a bowl mix vinegar, sugar, cornstarch, and soy
sauce. When carrots are just tender, add the pineapple chunks, thinly sliced
green bell pepper, sliced onion, and the cornstarch mixture. Cook about 5 minutes,
stirring constantly. Spread the vegetables over the fish. Serving Size: 4.