A Southwestern Entrée: BAKED COD CUMIN – TOPPED WITH TOMATO-ONION SALSA – ON A BED OF YELLOW CORN – IN CLAM JUICE – ATOP COUSCOUS

For 4:

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

–cumin (bottled, 1 teaspoon)

–tomato – onion salsa (bottled, ready-prepared, restaurant style, three-fourth’s cup)

–yellow corn (1 cup, frozen, packaged)

–clam juice (one-quarter cup, bottled)

–couscous (1 cup, packaged)

–salt and pepper

–olive oil

1 – Prepare the cod according to package instructions for microwaving.

2 – Place the corn in a covered baking dish, with the clam juice.  Season with salt, pepper, cumin, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the dish, amid the corn.  Season with cumin, salt, and pepper.   Pour salsa on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

5 – Serve the cod hot, atop the couscous.

–entrée inspired by C. Mabry, chef.

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