CHILI COD GLAZED WITH SRIRACHA SAUCE – HONEY – BROWN SUGAR / BROCCOLI / BLACK BEANS WITH ONION / FRESH TOMATO SALAD WITH AVOCADO – FETA – ONION – CAPERS – BASIL

–cod (size of 3 decks of cards, one-half pound)

–Sriracha sauce

–honey

–brown sugar

–salt and pepper

–olive oil

–broccoli (1 stalk, medium)

–black beans (canned)

–onion (1 divided, medium)

–tomatoes (2, fresh)

–avocado (1, medium)

–feta cheese (one-half small carton)

–basil

–capers (about 1 dozen)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar.  Spoon on top of the cod.  Season with olive oil.  Set aside.

2 – Cut broccoli from stalk, keeping the stems and florets.  Break apart the broccoli.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the canned black beans in a colander.  Slice one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the onion (only) for 3 minutes on high.  Add the beans to the onion.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish.  Season with salt, pepper, olive oil, capers, and basil.  Add feta cheese to the top. 

5 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

6 – Serve the cod hot, with the broccoli, beans, and salad as sides.

–cod adapted from food52 web site; other recipes original.

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