Note: This recipe was originally designed for tuna fish.
–cod (size of 3 decks of cards, one-half pound)
–mint (fresh if possible)
–tomato (medium, vine-ripened if possible)
–Vidalia onion (one-half)
–black olives (one half small can, drained)
–extra virgin olive oil
–salt and pepper
1 – Place the cod in a covered baking dish with a very small amount of water. Drench in lemon juice. Season with salt, pepper, mint, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool with the lid off the dish.
2 – Chop the tomato. Season with salt, pepper, and mint. Place in a mixing bowl. Slice half a Vidalia onion, and place in the mixing bowl. Place one-half small can of drained black olives in the bowl. Add mint and stir well.
3 – Chop one-half avocado. Then break apart the cod. Gently fold both avocado and cod into the vegetables in the mixing bowl. Add a few drop of extra virgin olive oil on top. Place the salad in the refrigerator until time for dinner.
4 – Serve the salad chilled.
–cod salad adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.