1 1/2 lbs. skinless fresh or frozen red snapper or 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
1 (4 1/2 oz.) can sm. shrimp, drained
1/4 c. dry white wine

Thaw fish, if frozen. 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. Serves 6.