Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; saute 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine lemon juice and next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 T. sauce over each fillet. Serve with lemon wedges, if desired.
4 servings: 205 calories, 3.9g fat, 34.3g protein, 6.9g carbs, 0.3g fiber, 387mg sodium