BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

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

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

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