Sweet Black Pepper Fish

I have used this recipe from the January/February 04 issue of Cooking Light magazine several times. It is easily and quickly prepared, but best of all, it is a terrific dish. If I can't find lemongrass, I use lemon zest. I have also added a teaspoon of cornstarch dissolved in a little water to the dish during the last two minutes to give the sauce a little more body.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1⁄2 cup water, divided
• 3  tablespoons sugar (I only use 2)
• 2 1⁄2 tablespoons Thai fish sauce
• 3  tablespoons  minced peeled fresh lemongrass
• 1  tablespoon  minced fresh garlic
• 1  teaspoon fresh ground black pepper
• 1  cup  coarsely chopped green onion
• 4 (6 ounce)  halibut fillets
• 1  tablespoon  chopped fresh cilantro

Directions

1. Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet.
2. Bring to a boil, stirring to dissolve the sugar.
3. Add lemongrass, garlic, and pepper.
4. Cook 1 1/2 minutes or until slightly reduced.
5. Add 1/4 cup water, onions, and fish and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once.
6. Sprinkle with cilantro.