4 (4-6 oz. each) North Pacific halibut steaks, poached
1 can (8 oz.) pineapple chunks
4 tsp. cornstarch
2 tbsp. sugar
1/4 c. vinegar
1 tbsp. soy sauce
1/2 green pepper, cut into 1/4" cubes
3 green onions, sliced

Poach halibut as directed below. In meantime, drain pineapple, reserving syrup. Add water to reserved pineapple syrup to make 1 cup. Combine with cornstarch, sugar, vinegar and soy sauce. Cook, stirring constantly, until thickened and clear. Add pineapple chunks, green pepper and green onion. Cook 1 minute longer. Serve over poached halibut. Makes 4-6 servings.

To Poach Halibut: Thaw halibut if necessary; place in simmering, salted water seasoned with a slice of onion and lemon, 1 sprig parsley and several peppercorns. Cover and simmer 5-7 minutes, or until halibut flakes when tested with a fork. Drain and serve with sweet and sour sauce.