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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.
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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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org