2 tbsp Lime juice
1 tbsp Soy sauce
1 tbsp Liquid honey
1 tsp Vegetable oil
1/4 cup Green onion, chopped
2 Garlic cloves, minced
1/4 tsp Ground allspice
1/4 tsp Dried thyme
1/4 tsp Dried ginger
Ds Hot pepper sauce
4 Fish steaks [=4 oz ea]
1 Pink grapefruit
3/4 tsp Cornstarch
Directions
In large bowl, combine lime juice, soy sauce, honey, oil, half of the onion, garlic, allspice, thyme, ginger and hot pepper sauce.
Add fish, turning to coat; marinate at room temperature for 20 minutes, turning once.
Reserving marinade, arrange fish in pie plate with thicker portions at edge; cover and microwave at high for 3 minutes.
Meanwhile, cut away rind and pith from grapefruit; cut between membranes to release sections.
Rearrange fish and top with grapefruit; cover and microwave at high for 2-4 minutes or until fish flakes easily when tested with fork.
Let stand, covered, for 3 minutes.
Add any juices to marinade; place fish on serving platter.
In 1-cup microwaveable measure, whisk together reserved marinade and cornstarch; microwave, uncovered, at high for 2 minutes or until bubbly and thickened, stirring twice.