1 can (8 oz.) pineapple chunks in juice
1/4 c. sugar
1/4 c. vinegar
1 tsp. soy sauce
1/4 tsp. salt
1 sm. clove garlic, finely chopped
2 tbsp. cornstarch
2 tbsp. cold water
1 sm. green pepper, cut into 1/2" strips
2 fish steaks (about 3/4 lb.)
1/2 tsp. salt
1 tomato, cut into 8 wedges

Drain pineapple; reserve juice. Add enough water to juice to measure 1 cup. Heat pineapple juice, sugar, vinegar, soy sauce, 1/4 teaspoon salt and the garlic to boiling in 2 quart saucepan.

Mix cornstarch and water; stir into sauce. Boil and stir 1 minute. Stir in pineapple chunks and green pepper. Place fish steaks in ungreased baking dish, 8 x 8 x 2 inches; sprinkle with 1/2 teaspoon salt. Pour pineapple mixture over fish. Bake uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Add tomato wedges during the last 5 minutes of baking. Makes 4 servings - 210 calories each.