–cod (size of 4 decks of cards, 1 pound)
–strawberries (fresh, 5 or 6, chopped fine)
–strawberry preserves (one-half jar)
–vanilla almond creamer (or dairy; for dairy, add 1 teaspoon vanilla flavoring)
–salt and pepper
1 – Place one-half jar of strawberry preserves in a small mixing bowl. Add 5 or 6 finely chopped strawberries, a small amount of vanilla almond creamer, and a few drops of olive oil. Stir well. Add more creamer for better consistency, if desired.
2 – Place the cod in a covered baking dish. Season with salt and pepper. Pour the sauce on top of the cod. Microwave on high for 8 minutes. (Cod is done when it begins to break apart.)
3 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 1 and three-fourth’s cup water; microwave, covered, on high for 5 minutes; then on 50 percent power for 10 minutes).