BAKED FISH SUPREME
2 pounds of fish fillets (whitefish,halibut,or haddock) 3/4 inch thick
2 grapefruits
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1/2 stick) butter or margarine
1 cup (103/4 ounces)condensed cream of asparagus,cream of celery or
cream of mushroom soup
1/2 cup of dairy sour cream
3 green onions, thinly sliced
1 tablespoon chopped parsley
Cut fish into uniform serving-size pieces. Arrange in an 8-inch square glass baking dish.
Peel and section grapefruit over a bowl to retain juice. Drain sections and reserve. Pour juice over fish. Let marinate at room temperture 10 to 15 minutes; discard juice. Sprinkle fish with salt and pepper.
Melt butter in a 2 cup measuring cup in microwave oven about 1 minute on high; pour over the fish. Turn fish ober to coat with butter. Cover dish with waxed paper. Cook in microwave oven 8 to 9 minutes on high, or until fish
flakes easily when tested with a fork.
Remove from oven and baste fish with pan juices.
Combine condensed soup with sour cream,green onion and parsley. Spoon some over each piece of fish. Top with reserved grapefruit sections. Cover and cook in microwave oven 4 to 5 minutes on high, or until throughly heated. 6 to 8 servings
