–cod (size of 3 decks of cards, one-half pound)
–breadcrumbs (plain, boxed)
–sherry (cooking sherry is fine)
–white corn (frozen)
–Promise Activ margarine (heart-healthy)
–butter lettuce (packaged)
–mushrooms (baby bellas, 3 or 4, sliced)
–summer squash (1, small)
–chickpeas (1 handful)
–green onions (2 bunches, sliced)
–red wine (cooking wine is fine)
–extra virgin olive oil
–salt and pepper
1 – Place the cod in a covered baking dish with a small amount of sherry. Season with salt, pepper, garlic powder, and olive oil. Sprinkle a small amount of breadcrumbs on top. Then sprinkle cut parsley on top. Set aside.
2 – Place one-half package of butter lettuce in a mixing bowl. Slice 3 or 4 baby bella mushrooms, and add to the bowl. Peel and slice 1 summer squash, and add to the bowl. Add 1 handful of chickpeas. Slice 2 stalks of green onions, and add to the bowl. Stir well. Wait until just before serving to add dressing of red wine and extra virgin olive oil. Stir.
3 – Add two-thirds cup of white corn to a covered baking dish with a little water. Season with salt, pepper, and margarine. Microwave on high for 4 minutes.
4 – Microwave the cod for 6 minutes on high. Cod is done when it begins to break apart.
5 – Serve the salad as a first course. Then serve the cod hot, with the corn as a side.
–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.