1 1/2 pounds bass fillets, rinsed and patted dry 1 can 6-oz. tomato paste 6 tablespoons water 1/4 cup chopped peeled onion 2 teaspoons crushed garlic 1 teaspoon ground cumin 1/2 teaspoon minced red chile pepper* 1/2 teaspoon chili powder 1/2 cup black olives, chopped 1 lime, sliced 

Place fish in a microwave-safe baking dish. In a food processor or blender, combine tomato paste, water, onion, garlic, cumin, chile pepper and chili powder; purée. Spoon purée over fish. Top with olives. Cover and microwave on MEDIUM for 12 to 15 minutes or until fish flakes easily. Serve with lime slices.Serves 4.* Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.