–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
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.