Makes 4 servings
Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
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Coarse salt and freshly ground black pepper, to taste
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chili sauce, such as Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)
Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
Mix lime juice, honey, vinegar, soy sauce, ginger and chili sauce in a small saucepan; bring to a boil. Reduce heat to a simmer and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.
Per serving:160 calories (7 percent from fat), 1 gram total fat (trace saturated fat), 73 milligrams cholesterol, 6 grams carbohydrates, 30 grams protein, 296 milligrams sodium, trace dietary fiber.