Ingredients

• ⅔ cup orange juice
• 3 tablespoons diced pimientos
• 2 tablespoons sliced black olives
• 2 teaspoons lemon-pepper seasoning salt
• 2 teaspoons cornstarch
• 2 teaspoons prepared horseradish
• 4 (6 oz) white fish fillets (such as snapper, grouper, or orange roughy; about 1 ½ lb)
• Plastic wrap
• 1 tablespoon salted butter
• 3 cups sliced fresh bell peppers and onions
• 1 cup shredded green (or purple) cabbage

Steps

1. Combine in microwave-safe dish: orange juice, pimientos, olives, seasoning, cornstarch, and horseradish. Nestle fish in sauce mixture, turning to coat (wash hands). Cover dish tightly with plastic wrap; microwave on HIGH 8–10 minutes until centers of fillets separate easily and are 145°F.
2. Preheat large sauté pan on medium-high 2–3 minutes. Melt butter in pan; add peppers and onions and cabbage, then cover. Cook and stir 5–7 minutes until tender. Serve fish and sauce over vegetables.
Note: Always check fish for bones.

Ingredients

• 4 cups water
• 1 lb frozen yuca
• 2 tablespoons dried minced onion
• ¼ cup salted butter
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Place all ingredients in medium saucepan on high; cover and bring to a boil.
2. Reduce to medium-high; cook 20–25 minutes, stirring occasionally, until tender. Drain and serve.