Notes from Contributor: "Whenever I want to serve fish in a flash, I turn to this recipe," reports Mary Dixson, Decatur, Alabama. "The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving."

1/2	C	Chopped green onions
1	tbsp	Vegetable oil
1/4	tsp	Ground ginger
1	tsp	Cornstarch
2	tbsp	Water
1	C	Chicken broth
1	tbsp	Soy sauce
1	tbsp	White wine vinegar
1/8	tsp	Cayenne pepper
4		Catfish fillets (6 ounces each)

• In a 2-cup microwave-safe bowl, combine onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until the onions are tender.
• In small bowl, combine the cornstarch and water until smooth. Add broth, soy sauce, vinegar and cayenne; mix well. Stir into onion mixture.
• Microwave, uncovered, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
• Place catfish in a microwave-safe 3-qt. casserole; pour sauce over the fish. Cover and microwave on high for 6-7 minutes or until the fish flakes easily with a fork.

  Yield: 4 servings.