1 c. pineapple juice
2 tbsp. lemon juice
2 tbsp. butter
1 tbsp. minced pimiento
1 tbsp. minced onion
1 1/2 tsp. cornstarch
1 tsp. parsley flakes
1/2 tsp. curry powder
2 c. cooked rice
1 lb. fresh or thawed frozen fish fillets

In 2-cup glass measure, combine pineapple juice, lemon juice, butter, pimiento, onion, cornstarch, parsley and curry powder; blend well. Cook on high 3 to 4 minutes, or until mixture begins to thicken, stirring twice during cooking time. Spread rice in shallow micro-safe dish. Roll up fillets and place on top of rice. Pour sauce over all. Cover with plastic wrap. Microwave on high 4 to 5 minutes, or until fish flakes easily and is opaque. Let stand, covered, 3 minutes before serving. Garnish with pineapple, if desired.