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1/4 cup lower fat chicken or vegetable broth
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon lite soy sauce
1 teaspoon fish sauce
1/2 teaspoon cornstarch dissolved in 1 teaspoon water
24 ounces cod fillets
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil
- Combine the broth, honey, lime juice, soy sauce, and fish sauce, stirring to dissolve the honey. Add the cornstarch mixture, stir and set aside.
- Season the cod with the salt and pepper. Heat the oil in a large nonstick skillet over medium high. Add the cod and cook until golden on the underside, 4-5 minutes. Turn and cook until just cooked through, about another 4 minutes. Gently transfer to a plate.
- Add the liquid mixture to the pan and cook, stirring, about 1 minute until thick and glossy. Remove from heat and place the fish back in the pan to re-warm. To serve, spoon sauce over the fish.
Makes 4 servings
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