CANTONESE-STYLE ALASKA COD

• 1 lb. Alaska cod fillets, thawed if necessary
• 1 tbsp. butter or margarine
• 2 tsp. lemon juice
• salt and pepper
• 1 tbsp. packed brown sugar
• 1 tsp. cornstarch
• 2 tbsp. each water and cider vinegar
• 1 tbsp. soy sauce
• 1 cup diagonally sliced celery
• 1/2 cup canned pineapple chunks, drained

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 450 F 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.

Makes 4 servings.

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