COD WITH SALSA OF SEEDLESS RED GRAPES – MINCED GARLIC – SRIRACHA – GREEN ONION – CILANTRO – CHILI PEPPER – EXTRA VIRGIN OLIVE OIL – WHITE WINE

–cod (size of 3 decks of cards, one-half pound)

–clam juice

–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)

–white wine

–salt and pepper

–olive oil

–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.

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