CANTONESE-STYLE ALASKA COD

• 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.

Conventional Method
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 witha  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 about 4 servings.

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