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Oven-Fried Fish with Lemon Ponzu Sauce

No deep-fat frying necessary for these crispy sesame-flavored "fish sticks".

• Grated peel and juice of ½ Sunkist® lemon
• 1-½ pounds halibut, swordfish, or shark steaks (3/4 to 1 inch thick), cut into 1-inch-wide strips
• ¼ cup yellow cornmeal
• 2 tablespoons all-purpose flour
• 2 tablespoons toasted sesame seed
• ½ teaspoon paprika
• ½ teaspoon onion salt
• 3 tablespoons vegetable oil
• Lemon Ponzu Sauce (see recipe below)

Makes 4 servings.

Preheat the oven to 500o F. Place a 13 x 9 x 2-inch baking dish in the oven to heat. Meanwhile, sprinkle the lemon peel and juice over the fish. In a shallow dish, combine the cornmeal, flour, sesame seed, paprika, and onion salt. Lightly coat fish with cornmeal mixture. Let stand for a few minutes for coating to set. Carefully remove the hot baking dish from the oven; coat the bottom of the dish with oil. Dip the fish in the oil, turning to coat all sides. Bake, uncovered, for 8 to 10 minutes, or until lightly browned and fish flakes easily with a fork. (It is not necessary to turn the fish.) Serve with Lemon Ponzu Sauce. Garnish with lemon wedges and parsley sprigs, if desired.

Lemon Ponzu Sauce

• ¼ cup water
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• Grated peel and juice of ½ Sunkist lemon

Makes about ½ cup.

In a small saucepan, combine all the ingredients; heat. Serve as a dipping sauce for the fish.