Chili peppers are getting attention as an especially healthy alternative to traditional spices. . .
–cod (size of 2 decks of cards, one-half pound)
–fresh mint (3 sprigs, leaves only)
–grape tomatoes (cut in half, 8 to 10)
–sriracha ribbons (cross-cross cod about six times with a trail of sriracha, bottled sriracha)
–lemon juice (3 squirts)
–clam juice (one-quarter cup, bottled)
–salt and pepper
–extra virgin olive oil
1 – Place the cod in a covered baking dish. Sprinkle with lemon juice. Then add clam juice. Season with salt and pepper. Add mint leaves and sriracha ribbons atop the cod. Then place grape tomatoes, halved, in the dish. Finish with a few drops of extra virgin olive oil.
2 – Microwave the cod 6 and one-half minutes. Cod is done when it begins to break apart.
3 – Serve the cod and sauce hot.