Fish dishes

Steamed Cod
Ingredients
* 4 skinless cod fillets, (6-8 ounces each)
* 3 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 2 tablespoons finely grated, peeled fresh ginger
* Coarse salt and ground pepper
Directions
In a large skillet, combine rice vinegar, soy sauce and ginger. Season both sides of cod fillets with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout 6-8mins.

Cod w/ potatoes
ingredients
* 1 tablespoon olive oil
* 1 small onion, diced
* 3 cloves garlic, minced
* 1 pound potatoes, thinly sliced
* 1 can reduced-sodium chicken broth
* 2 tablespoons tomato paste
* 3 strips orange zest, 1/2-inch-wide
* Coarse salt
* 4 skinless, boneless cod fillets, (6 ounces each)
Directions
In skillet, heat oil over medium heat. Add onion and garlic. Cook til onion is soft, add tomato paste; stirring to combine. Add potatoes, chicken broth /water and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until potatoes are tender abt 10mins. Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout 8-10mins.

Baked Salmon
Ingredients
* 1/4 cup packed light-brown sugar
* 1/4 cup olive oil
* 3 tablespoons soy sauce
* 2 tablespoons fresh lemon juice
* 2 tablespoons dry white wine, or water
* 2 pounds salmon fillet
* Lemon wedges, for serving
Directions
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish 15-20mins. Serve with lemon wedges.

Honey glazed Salmon
Ingredients
* 1/4 cup honey
* 5 tablespoons soy sauce
* 2 teaspoons fresh lemon juice
* 4 salmon fillets (5 ounces each), skinned
* 2 teaspoons vegetable oil
Directions
Make glaze: Stir honey, soy sauce and lemon juice in a small bowl until combined. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1min; reduce heat to medium-low and cook 2mins more. Turn fillets over and cook 3mins for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup abt 1min. Serve salmon with glaze on the side.

Cornmeal Crusted Fishsticks
Serves 4
* 4 large egg whites
* Coarse salt and ground pepper
* 1 pound skinless tilapia fillets, cut into 1-by-3-inch strips
* 1 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 1 cup vegetable oil
Directions
In a large bowl, whisk together egg whites, 2 tsp salt and 1/4 tsp pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper. Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere.
In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout 4-6mins, turning once (if fish is browning too quickly, reduce heat). Serve with ketchup.