PACIFIC COD FILLET MARINATED IN LEMON JUICE – GINGER – SOY SAUCE – MINCED GARLIC – CHICKEN BROTH AND THEN TOPPED BY ROASTED PEANUTS – CHOPPED RED ONION – SLICED RED BELL PEPPERS AND COOKED IN THE MARINADE

Try to allow time to marinate a couple of hours. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

Marinade and sauce:

–lemon juice (3 squirts)

–ginger (ground, 1 teaspoon)

–soy sauce (one-eighth cup)

–minced garlic (1 tablespoon)

–chicken broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in the marinade and leave for a couple of hours at room temperature.

–chopped red onion (large, 2 slices, chopped)

–roasted red bell peppers (bottled, 3 tablespoons)

–dry roasted salted peanuts (one-quarter cup)

2 – Place the onion, peppers, and peanuts on top.

3 – Microwave on high for 7 minutes and 30 seconds. (Microwave 1 minute longer if cod is thick.)

4 – Serve the cod dinner hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

PARSLEYED SALMON FILLET SEASONED WITH DILL – ROSEMARY – BASIL – HONEY DIJON – LEMON PEPPER IN ORANGE JUICE SAUCE ATOP BROWN RICE

If you like the flavor of orange juice with entrees, give this one a try. . . note the dill, always a good choice with salmon. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–dill, rosemary, basil, lemon pepper (one-half teaspoon each, dried)

–honey Dijon (2 tablespoons)

–orange juice (one-quarter cup)

–brown rice (two-thirds cup rice in 1 and one-third cup bone broth; microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power; season with extra virgin olive oil)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Pour in the orange juice. Season the salmon with dill, rosemary, basil, lemon pepper, and honey Dijon mustard. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes on high.

3 – Serve the salmon hot, atop the brown rice.

–salmon adapted from Mila Mason’s Salmon 365 (a kindle e-book).

CHICKEN TENDERS TOPPED WITH RIPE OLIVES AND SLICED GREEN ONIONS – SEASONED WITH THYME – ROSEMARY – MINCED GARLIC IN WHITE WINE

A good choice for folks who like ripe olives. . .if you prepare and marinate ahead of time, that much the better. . .

For 2:

–3 chicken tenderloins

–ripe olives (black olives, sliced, 1 small can drained)

–green onions (2 stalks, chopped)

–thyme (one-half teaspoon, dried)

–rosemary (1 teaspoon, dried)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders on a covered baking dish. Pour in the white wine. Season with salt, pepper, thyme, rosemary, and extra virgin olive oil. Then top with the drained ripe olives and green onions.

2 – Microwave on high for 4 minutes and 20 seconds.

3 – Serve the chicken hot.

–recipe inspired by Edward Giobbi’s Eat Well, Eat Right–the Italian Way.

A Simple Dinner: PARSLEYED PACIFIC COD FILLET SPRINKLED WITH BRANDY AND SEASONED WITH ROSEMARY & MINCED GARLIC

Bourbon can be substituted for the brandy in this recipe. . .

For 2:

–Pacific cod fillet (medium)

–parsley (fresh; 1 handful, chopped)

–brandy (3 tablespoons; be generous if you like brandy)

–rosemary (dried, 1 tablespoon)

–minced garlic (1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a covered baking dish. Spoon brandy on top. Season with salt, pepper, rosemary, and minced garlic. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds (more if a thick fillet).

3 – Serve the cod hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

ONE – DISH DINNER OF TUNA STEAKS WITH LEMON PEPPER & TUSCAN HERB OLIVE OIL ATOP VEGGIES OF YELLOW SQUASH – CHOPPED RED ONION – TOMATO CIRCLES – SLICED BLACK OLIVES SEASONED WITH BASIL AND IN WHITE WINE SAUCE

Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .

–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)

–lemon pepper (1 teaspoon)

–Tuscan herb olive oil (to taste)

–yellow squash (1, medium, sliced)

–chopped red onion (one-quarter cup)

–tomato circles (Roma, 1, sliced)

–sliced black olives (1 small can, drained)

–basil (dried, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the vegetables in a large, covered baking dish. Season with salt, pepper, basil, and extra virgin olive oil. Pour in the white wine.

2 – Microwave the veggies on high for 7 minutes.

3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.

4 – Serve the tuna steaks and vegetables hot.

–recipe inspired by C. Mabry, chef.

ONE – DISH DINNER OF MEDITERRANEAN COD FILLET SUBMERGED IN A RICH CHUNKY SAUCE OF FETA CHEESE – DICED TOMATOES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED RED ONION – TUSCAN HERB OLIVE OIL AND PLACED ON A BED OF HALVED BABY DUTCH POTATOES IN CHICKEN BONE BROTH

Start the dinner with a salad, and then this is all you need for a taste treat. . .

For 4:

–Pacific cod fillet (three-fourth’s pound, size of 3 decks of cards)

–feta cheese (broken, one-quarter cup)

–diced tomatoes (one-half can; do not drain)

–roasted red pepper slices (in a jar, 3 tablespoons)

–minced garlic (1 tablespoon)

–chopped red onion (1 thick slice, chopped)

–Tuscan herb olive oil to taste

–salt and pepper to taste

–baby Dutch potatoes (6 to 8, halved)

–chicken bone broth (one-quarter cup)

–Tuscan herbs (2 tablespoons, divided; or oregano, basil, thyme)

–fresh parsley (1 handful, chopped)

1 – Slice the baby Dutch potatoes and then place in a large, covered baking dish. Season with salt, pepper, and Tuscan herbs (or oregano, thyme, and basil). Pour in one-quarter cup of chicken bone broth. Microwave on high for 7 minutes.

2 – Place the cod atop the potatoes. Season with salt, pepper, Tuscan herb olive oil, and Tuscan herbs.

3 – Place the feta cheese, diced tomatoes, red pepper slices, garlic, red onion and a few drops of Tuscan herb olive oil in a microwaveable dish. Stir well. Microwave on high for 2 minutes.

4 – Pour the sauce atop the cod. Sprinkle the chopped parsley on top. And then finish with a few drops of Tuscan herb olive oil.

5 – Microwave on high for 11 minutes.

6 – Serve the dinner hot.

–recipe inspired by C. Mabry, chef.

SEASONED WILD SALMON FILLET TOPPED WITH CHOPPED FRESH ROMA TOMATO & CHIVES – CHOPPED RED ONION – FRESH PARSLEY IN LEMON – CLAM JUICE – TUSCAN HERB OLIVE OIL

I used Cajun blackened seasoning, because we like it, but you can use the seasoning of your choice. The fresh vegetables make the dish. . .

For 2:

–salmon fillet (size of 2 decks of cards, one – half pound)

–chives (1 teaspoon, dried)

–Roma tomato (chopped)

–red onion (1 half – inch slice, chopped)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–Tuscan herb olive oil

1 – Place the salmon in a large, covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt, pepper, and the seasoning of your choice. Top with chopped tomato, chopped red onion, and chopped parsley. Finish with a generous sprinkle of Tuscan herb olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

PACIFIC COD FILLET PLACED ON A BED OF FRESH ROMA TOMATO CIRCLES & WHITE WINE AND SEASONED WITH BASIL – CHIVES – MINCED GARLIC – TUSCAN HERB OLIVE OIL

I sliced the Roma tomatoes into circles to make the dish look pretty. . .and it is tasty, taking a cue from recipes by Edward Giobbi that have been adapted to the microwave extensively in this blog. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–Roma tomatoes (2)

–white wine (one-eighth cup)

–basil (dried), chives (dried), minced garlic (1 tablespoon each; be generous with the herbs)

–salt and pepper to taste

–Tuscan herb olive oil (or substitute extra virgin, and herbs oregano, basil, garlic, and thyme, one-eighth teaspoon each)

1 – Slice the Roma tomatoes into circles of one-third inch each in thickness. Place in the bottom of a covered baking dish. Season with basil, chives, minced garlic, salt, pepper, and Tuscan herb olive oil. Microwave on high for 5 minutes. (You want the tomatoes to be cooked soft.)

2 – Place the cod in the center of the dish, atop the tomatoes. Season with salt, pepper, basil, chives, and a few drops of Tuscan herb olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and tomatoes hot, atop pasta or rice if desired.

–recipe inspired by C. Mabry, chef.

PARSLEYED SALMON FILLET PECAN WITH CHOPPED FRESH PARSLEY – CHOPPED PECANS – LEMON JUICE – HONEY – HONEY DIJON IN CLAM JUICE

Honey and Dijon are often used in salmon recipes, but here the pecans shower the salmon with additional flavor. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–chopped fresh parsley (1 handful)

–chopped pecans (one-third cup, packaged)

–lemon juice (3 squirts)

–honey ( 3 tablespoons)

–honey Dijon mustard (3 tablespoons)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt and pepper.Drizzle ribbons of honey and honey Dijon mustard on top. Then sprinkle chopped fresh parsley and chopped pecans on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is better if slightly under-cooked, flaky but not red.

3 – Serve the salmon hot.

–salmon adapted from Salmon 365 (a kindle book).

CHINESE-STYLE CHICKEN PECAN SPRINKLED WITH PECAN PIECES & CHOPPED GREEN ONION IN A GENERAL TSO – BONE BROTH – RED ONION SAUCE ATOP QUINOA COOKED IN BROTH

General Tso sauce is always tangy, but adding onions and broth to the recipe reduces the sharpness and allows the pecans to be front and center. . .Pecans are good with the nutty taste of quinoa. . .

For 2:

–3 chicken tenderloins

–red onion (one-half, chopped; place in a small microwaveable bowl with water to the halfway mark, and microwave for 4 minutes, covered)

–General Tso sauce (ready-prepared; one-eighth cup)

–chicken bone broth (packaged; low sodium; fat-free; one-eighth cup)

–pecan pieces (half a small package, about one-third cup)

–green onions (2 stalks, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cooked onion, General Tso sauce, and chicken bone broth in a covered baking dish. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with chopped green onions and pecan pieces. Finish with a few drops of extra virgin olive oil.

3 – Serve atop quinoa (microwave two-thirds cup quinoa and 1 and one-third cup chicken bone broth for 6 minutes on full power, followed by 9 minutes on 50 percent power).

4 – Serve the chicken pecan and sauce hot, with the quinoa.

–recipe inspired by C. Mabry, chef.