–cod (size of 3 decks of cards, one-half pound)
–pecans (chopped, 1 small package)
–asparagus (fresh, 1 bunch)
–chicken broth (non-fat, low sodium)
–mushrooms (baby bellas, 4 or 5 sliced)
1 – Place the cod in a plastic bag. Season with pepper (no salt), Creole seasoning (contains salt), and olive oil. Pour a small amount of breadcrumbs into the bag. Shake well. Place the cod in a covered baking dish.
2 – In a measuring cup, place one-fourth cup of clam juice, several squirts of lemon juice, and a few drops of Worcestershire sauce and olive oil. Stir well. Pour over the cod.
3 – Place 1 small package of chopped pecans on top of the cod. The sprinkle chopped parsley as a finishing touch. Set aside.
4 – Place 1 bunch of asparagus in a covered baking dish. Season with salt, pepper, and olive oil. Fill a cup with chicken broth, and microwave for 1 minute on high. Place 1 heaping teaspoon of flour in a second cup. Gradually the hot broth to the flour, stirring vigorously. Add to the asparagus, just to cover. Sprinkle the asparagus with breadcrumbs and Parmesan cheese. Microwave on high for 6 minutes.
5 – Microwave the cod for 6 minutes.
6 – Serve the cod hot, with the asparagus as a side. I also served lima beans and squash casserole (recipes, see the search box).
–cod adapted from a trout recipe in the New Orleans’s The Commander’s Palace cookbook.