1 lb. fresh or frozen (thawed) fish fillets, cut into 1/2 inch pieces
1/2 c. lime juice
3 tbsp. chopped onion
1 sm. clove garlic, finely chopped
1 tbsp. vegetable oil
1 med. tomato, chopped (about 3/4 c.)
1/3 c. chopped red bell pepper
1/3 c. chopped green bell pepper
1/2 tsp. salt
2 drops red pepper sauce
1 tbsp. cornstarch
1/4 c. orange juice
2 c. hot cooked rice

Place fish in shallow glass or plastic dish. Pour lime juice over fish. Cover and refrigerate at least 1 hour, spooning lime juice over fish occasionally.

Mix onion, garlic and oil in 2 quart casserole. Cover tightly and microwave on high 1 to 2 minutes or until onion is tender. Drain fish; stir fish, tomato, bell peppers, salt and pepper sauce into orange mixture.

Mix cornstarch and orange juice; stir into fish mixture. Cover tightly and microwave on high 7 to 9 minutes, stirring after 4 minutes, until fish flakes easily with fork. Serve over rice. 5 servings.