Note: For best results, marinate the cod for 1 to 3 hours in the refrigerator.
–cod (size of 4 decks of cards, 1 pound)
–apple juice (organic, bottled)
–minced garlic (in a jar)
–cayenne pepper (bottled)
–lemon juice (bottled)
–salt and pepper
–peach (1, fresh, chopped)
–avocado (1, diced)
–green onion (2 stalks, chopped)
–banana peppers (bottled; diced)
–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)
–lime juice (bottled)
1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod. Season with salt, pepper, cayenne pepper, and olive oil. Submerge the cod. Place, covered, in the refrigerator for 1 to 3 hours.
2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl. Season with salt and pepper. Fold ingredients gently. Keep refrigerated until time for dinner.
3 – Place the cod in a covered baking dish. Cover with the marinade. Microwave on high for 8 and one-half minutes. Cod is done when it begins to break apart.
4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).
–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG. Check her out; she has some great recipes plus lots more, too; cookbooks available.