–cod (size of 3 decks of cards, one-half pound)
–brandy (buy a small, inexpensive bottle for cooking)
–blueberries (one-third cup, fresh)
–peach (1, fresh, medium, chopped)
–catsup (1 tablespoon)
–red onion (one-fourth, chopped)
–brown sugar (2 tablespoons)
–salt and pepper
–wild rice (1 box)
–chicken broth (non-fat, low sodium)
1 – Place box of wild rice in a covered baking dish. Sprinkle the seasonings that come with the wild rice on top. Add one and three-fourth’s cup of chicken broth to the rice. Then add one or two drops of olive oil. Microwave on high for 10 minutes. When finished, let stand for five minutes.
2 – Slice a peach into one-half inch pieces. Add to covered baking dish. Add blueberries. Then add one-fourth cup of brandy. Sprinkle with 2 tablespoons of brown sugar. Chop one-fourth red onion into tiny pieces. Add to the baking dish. Add 1 tablespoon of catsup. Season with salt, garlic salt, and a little olive oil. Add a squirt of lemon juice. Stir well. Set aside.
3 – Place the cod in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes. When finished, keep covered to preserve warmth.
4 – Microwave the sauce for 3 minutes.
5 – Pour the sauce on top of the cod.
6 – Serve the cod with sauce on top of the wild rice.
–cod and sauce adapted from Fox web site; rice from instructions on box.