–cod (size of 3 decks of cards, one-half pound)
–pecan bits (1 small package)
–Creole seasoning (bottled)
–parsley (fresh if possible)
–plain breadcrumbs (boxed)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Spread the pecan bits on a microwaveable plate. Microwave for 1 minute; stir; then microwave for 1 minute more. Let cool. Then puree half of the pecans in a food processor. Set aside.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add two-thirds cup of chicken broth. Season with salt and olive oil. Stir. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minute. When finished, keep covered to preserve warmth.
3 – Place the cod in a covered baking dish. Drench in lemon juice. Then sprinkle a generous amount of Worcestershire on top. Season thoroughly with olive oil; spread the oil over the cod. Sprinkle a small amount of plain breadcrumbs on top. Spread the pureed pecans on top of the cod. Then sprinkle the remainder of the pecans. Season with Creole seasoning, parsley, and a bit of olive oil. Pour a very small amount of clam juice around the cod. Microwave on high for 7 minutes.
4 – Serve the cod and sauce on top of the quinoa.
–cod adapted from The New Orleans Commander’s Palace Cookbook; quinoa original.