SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

–potatoes (2, small, cut into bite-sized pieces)

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, or to taste)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

2 – Microwave for 8 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–inspired by Edward Giobbi’s Pleasures of the Good Earth.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s