In 12-inch nonstick skillet, heat 1 1/2 teaspoons vegetable oil over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fish to skillet; cook 2 to 4 minutes, carefully turning once, until golden brown. Reduce heat to medium-low. Cook 4 to 6 minutes longer, carefully turning once, until fish flakes easily with fork. Remove fish from skillet; keep warm.
Add garlic to skillet: cook 1 minute over medium heat, stirring frequently. Stir in cooking sauce and lemon juice; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until slightly thickened. Stir in dill weed. Serve sauce over fish; top with dill weed sprigs and lemon peel.