Note: This entrée has a very mild yet spicy flavor. The broth and wine reduce the sharpness of the tomato in the salsa.
–cod (size of 4 decks of cards, 1 pound)
–shrimp (thawed from frozen package, about 12, medium)
–lemon (fresh, sliced)
–salsa (bottled; I used medium flavor; 1 cup)
–chicken broth (packaged, one-eighth cup, non-fat, low sodium)
–white wine (one-eighth cup)
–salt and pepper
–brown rice (instant; follow package instructions for microwaving because brands differ)
1 – Place the salsa, chicken broth, and white wine in a covered baking dish. Season with a few drops of olive oil. Microwave on high for 3 minutes.
2 – Place the cod in the sauce. Season with salt, pepper, and olive oil. With a very sharp knife, slice the lemon, and place over the cod. Microwave on high for just 4 minutes. When finished, place the lemon on the side of the cod, and pour the shrimp on top. Season with salt, pepper, and olive oil. Microwave on high for another 3 minutes.
3 – Serve the cod, shrimp, and sauce, hot, atop brown rice.
–adapted from Seafood Recipes (a kindle e-book).