1 lb. 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 each water and cider vinegar
1 tablespoon soy sauce
1 cup diagonally sliced celery
1/2 cup canned pineapple chunks, drained
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 waxed 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. Makes about 4 servings
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