The sauce has a good, sweet flavor, delicious with a mild fish like cod. . .
–wild Atlantic cod (size of 2 decks of cards, one-half pound)
–pine nuts (one-quarter cup)
–green onions (3 stalks, chopped)
–honey (2 tablespoons)
–Dijon mustard (1 tablespoon)
–lemon juice (3 squirts)
–crème sherry (one-quarter cup)
–teriyaki marinade (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the cod in a covered baking dish. Season with salt and pepper. Sprinkle with lemon juice. Add crème sherry to the dish.
2 – In a small mixing bowl, place honey, Dijon mustard, teriyaki marinade, and a few drops of extra virgin olive oil. Stir briskly. Pour over the cod. Finish with pine nuts and green onions on top.
3 – Microwave on high for 6 minutes.
4 – Serve the cod and sauce hot.
–recipe inspired by C. Mabry, chef.