1 pound fresh or thawed fish fillets
1/4 cup teriyaki sauce
1 tablespoon canola oil
1 teaspoon sugar substitute
1 tablespoon slivered fresh ginger root
1 large green onion and top, cut into 1-inch lengths and slivered
1/3 cup water
1-1/2 teaspoons cornstarch

Directions
Place fillets in single layer in shallow baking pan. Combine teriyaki sauce, oil, and sugar; pour over fish. Turn fillets over to coat well. Marinate 20 minutes, turning fish over occasionally. (If fillets are very thin, marinate for only 10 minutes). Sprinkle with ginger and green onion evenly over each fillet. Bake in marinade at 350 F. 6-10 minutes, or until fish flakes easily when tested with a fork. Remove to serving platter and keep warm; reserve 1/4 cup pan juices. Blend water and cornstarch in small saucepan. Stir in reserved pan juices. Cook and stir until mixture boils and thickens. To serve, spoon sauce over fish.

Serves 4