Seared Halibut or Cod with Chiles and Ginger

Ingredients

• 2/3 cup Vital Choice organic chicken broth
• 4 Vital Choice halibut or cod portions (6 ounces each) 
• 2 tablespoons Vital Choice organic extra virgin olive oil or macadamia nut oil
• 1 tablespoon low-sodium natural soy sauce (tamari)
• 2 tablespoons rice vinegar (or Vital Choice organic white balsamic vinegar)
• 1 tablespoon chili sauce
• 1 teaspoon plus 1/4 cup cornstarch, divided (or alternative)
• 1/2 teaspoon garlic pepper
• 1/2 small onion, thinly sliced
• 1 teaspoon peeled, grated fresh ginger root
• 2 to 3 small red chili peppers, seeded, cored and finely minced (Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.)
• 2 garlic cloves, minced

Instructions

1. Combine broth, soy sauce, vinegar and chili sauce in a small bowl. Stir in 1 teaspoon of the cornstarch; set aside.
2. Place remaining 1/4 cup cornstarch in a shallow dish. Sprinkle fillets with garlic pepper, then dip in cornstarch, coating both sides.
3. Heat oil over medium-high heat in a large nonstick skillet. Add fillets; cook 3 minutes. Turn and cook 2 minutes more to sear. Transfer fillets to a platter.
4. Increase heat to high. Add onion, ginger, chilies and garlic to same skillet; cook 30 seconds. Reduce heat to medium; stir in broth mixture. Cook and stir until sauce begins to thicken. Return fillets to skillet, spooning sauce over fish to coat.
5. Cook, covered, 3 to 5 minutes or until fish flakes easily with fork. Serve fillets with sauce.