Note: The original recipe for the sauce used tuna.
–cod (size of 4 decks of cards, 1 pound)
–jasmine rice (1 cup, packaged)
–crab meat (one-half small can, drained)
–parsley (fresh, 1 handful, chopped)
–mint (5 leaves, fresh, chopped, optional)
–capers (2 tablespoons, drained, bottled)
–lemon juice (bottled, 1 squirt)
–white wine (3 tablespoons)
–extra virgin olive oil (3 tablespoons)
1 – Place the cod in a covered baking dish with a little white wine. Drench in olive oil. Season with salt and pepper. Sprinkle lightly with breadcrumbs. Microwave on high for 8 and one-half minutes. (Cod is done when it begins to break apart.)
2 – Place the following in a food processor: one-half small can of drained crab meat; 1 chopped handful of fresh parsley, 5 chopped leaves of fresh mint (optional), 2 tablespoons of drained capers, 1 squirt of lemon juice, 3 tablespoons of white wine, 3 tablespoons of extra virgin olive oil. Puree until creamy; it takes some time to make a creamy sauce in a food processor.
3 – Serve the cod hot, with the sauce at room temperature and ladled over the top. Place the cod on jasmine white rice (1 cup rice, 1 and three-fourth’s cup water, microwave on high for 5 minutes, then microwave on 50 percent power for 10 minutes).
–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.