Cantonese-Style Alaska Cod

1 pound Alaska cod fillets, thawed if necessary
1 tablespoon butter or margarine
2 teaspoons lemon juice
Salt and pepper
1 tablespoon packed brown sugar
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 cup celery, sliced diagonally
1/2 cup pineapple chunks, drained
Servings: 4
1. Microwave Directions: Cut cod into serving sized pieces; place in microwave proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with wax paper; microwave at medium 3 minutes. Rotate dish 1/4 turn; microwave at medium 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Keep cod covered while preparing sauce. Combine sugar and cornstarch in 4 cup glass measure; add water, vinegar and soy sauce. Microwave at high 1 minute or until thickened. Stir once during cooking. Stir in celery and pineapple. Microwave at high 1 minute. Serve over cod.

2. Oven Directions: Cut cod into serving-sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450ºF 8 to 10 minutes or until cod flakes easily when tested with a fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod.


Cuisine: Asian