–cod (size of 4 decks of cards, 1 pound)
–pears (one-half can, with one-half can juice, sliced)
–molasses (one-quarter cup)
–green onions (2 stalks, chopped fine)
–lemon juice (bottled)
–white wine (cooking wine is fine, one-eighth cup)
–salt and pepper
1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish. Add one-eighth cup of white wine and one-fourth cup of molasses. Season with salt, pepper, and olive oil. Stir well. Microwave on high for 3 minutes.
2 – Nestle the cod amid the pears and the sauce. Drench the cod in lemon juice. Spoon some of the sauce on top. Sprinkle with 2 stalks of chopped green onion. Season, to taste, with salt, pepper, and olive oil.
3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes. (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)
4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).