–cod (size of 3 decks of cards, one-half pound)
–shrimp (thawed from frozen, 8 to 10, small)
–mushrooms (6 to 8 baby bellas, sliced)
–mint (fresh if possible)
–green onions (2 stalks, sliced)
–garlic (minced, in a jar)
1 – Place the shrimp in a small covered baking dish with a little water. Season with mint, cayenne, and olive oil. Set aside.
2 – Place the 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine and a little soy sauce. Microwave on high for 3 minutes.
3 – Nestle the cod amid the mushrooms. Season with salt, pepper, mint, cayenne, minced garlic, and olive oil. Top with chopped parsley and 2 sliced green onions. Microwave on high for 6 minutes.
4 – Microwave the shrimp for 1 minute on high. When finished, place the shrimp on top of the cod.
5 – Serve the cod and shrimp hot, atop pasta or rice if desired (recipes, see search box on this blog).
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.