COD GLAZED WITH CHERRY PRESERVES & BALSAMIC VINEGAR AND TOPPED WITH SLICED ALMONDS & GREEN ONIONS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cherry preserves (in a jar)

–balsamic vinegar (bottled)

–sliced almonds (one-fourth small package)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  In a small mixing bowl, place 3 heaping tablespoons of cherry preserves.  Slowly add one-third cup of balsamic vinegar, stirring briskly.  Then pour the sauce over the cod.

2 – Sprinkle one-fourth small package of sliced almonds on top of the cod.  Finish with 3 chopped stalks of green onions.  Add a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop brown or white rice (preferably jasmine).

–cod adapted from Vital Choice web site.

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