–cod (size of 3 decks of cards, one-half pound)
–seedless red grapes (1 large bunch, with each grape halved)
–minced garlic (from a jar)
–sriracha sauce (chili sauce)
–green onion (1 stalk, finely cut)
–cilantro (fresh if possible)
–chili pepper (one-half pepper, minced)
–salt and pepper
–extra virgin olive oil
1 – Halve each grape in 1 large bunch, and place in a small mixing bowl. Add 1 teaspoon of minced garlic, 1 teaspoon of sriracha sauce, 1 finely cut green onion, minced cilantro to taste, one-half minced chili pepper, salt and pepper to taste, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of white wine. Stir gently, being sure that the sriracha sauce is dissolved in the wine. Keep salsa in the refrigerator until time for dinner.
2 – Place the cod in a covered baking dish with a little clam juice. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes.
3 – Serve the cod hot, with the cold salsa beside it.
–cod and salsa adapted from the “food and wine” web site.