–cod (size of 4 decks of cards, 1 pound)
–marinara sauce (one-third jar; I used Paul Newman’s cabernet)
–sriracha sauce (3 tablespoons, bottled)
–salt and pepper
1 – Place the marinara sauce in a cooking baking dish. Add the sriracha sauce and stir well. Place the cod in the sauce. Season with salt, pepper, and olive oil.
2 – Microwave on high for 6 minutes. Cod is done when it begins to break apart.
3 – Serve the cod and sauce hot. You may want to serve on a bed of pasta, rice, quinoa, or couscous.
–inspired by the Hunan restaurant in Carbondale, Illinois.