Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

–fresh Alaskan cod (size of 2 decks of cards, one-half pound)

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

OVEN FRIED COD FILLET ROLLED IN CRUNCHY PANKO BREADCRUMBS AND WITH A SIDE CHILLED SALSA OF BLUEBERRIES – COTTAGE CHEESE – TOASTED WALNUTS – BLUEBERRY PRESERVES

Blueberries and cottage cheese are good breakfast food, but also work at dinner, too. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–crunchy Panko breadcrumbs (one-half cup)

–salt and pepper

–extra virgin olive oil

Salsa:

–blueberries (3 heaping tablespoons, thawed from frozen)

–cottage cheese (3 heaping tablespoons)

–toasted walnuts (toast in microwave for 15 seconds, 1 small handful)

–blueberry preserves (2 heaping tablespoons)

1 – Add blueberries, cottage cheese, toasted walnuts, and blueberry preserves to a small mixing bowl.  Fold ingredients gently.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate.  Place the cod in a plastic bag, with salt, pepper, and extra virgin olive oil.  Be sure that cod is covered with olive oil.  Then roll the cod, with a fork, in the breadcrumbs.  Place in a large covered baking dish; do NOT add any liquid, including water.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the chilled blueberry salsa on the side.

–recipe original.

First course salad medley:  RED LEAF ORGANIC LETTUCE WITH FRESH ORGANIC BLUEBERRIES – CHOPPED AVOCADO – PECAN BITS – CHOPPED FRESH BARTLETT PEAR –– SHREDDED PARMESAN CHEESE IN A SALTED DRESSING OF RED WINE & EXTRA VIRGIN OLIVE OIL

A fruit & nut combination, aided by avocado. . .

For 4:

–red leaf lettuce (6 leaves, broken apart, bite-sized)

–Bartlett pear (1, fresh, chopped)

–blueberries (fresh, one-half cup)

–avocado (1, fresh, chopped)

–pecan bits (one-quarter cup)

–shredded Parmesan cheese (one-quarter cup)

–salt (to taste)

–red wine (one-eighth cup)

–extra virgin olive oil (to taste)

1 – Wash, and then place all salad ingredients in a large mixing bowl.  Stir together red wine and extra virgin olive oil, salt to taste, and then add to the ingredients.  Toss.

2 – Serve the salad chilled.

–salad inspired by C. Mabry, chef.

PEANUT BUTTER & JELLY SALMON WITH PEANUT BUTTER – BLUEBERRY PRESERVES – PEANUTS – BLUEBERRIES – BALSAMIC VINEGAR

Note: This is good, though it may not sound it.  Also a good way to get your little ones to eat their healthy salmon.

For 4:

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

–peanut butter (creamy, 2 tablespoons)

–blueberry preserves (in a jar, 3 tablespoons)

–peanuts (1 handful)

–blueberries (1 handful)

–balsamic vinegar (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the peanut butter, blueberry preserves, and balsamic vinegar in a small mixing bowl.  Stir very well. 

2 – Place the salmon in a covered baking dish.  Drench with balsamic vinegar.  Season with salt and pepper.  Then spoon the peanut – blueberry sauce directly over the salmon.  Add peanuts and blueberries on top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce.

–recipe original.

ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

SPICY HERB COD WITH SAUCE OF FRESH BLUEBERRIES – LIGHT BROWN SUGAR – LEMON JUICE – BALSAMIC VINEGAR ATOP JASMINE RICE

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

–Mrs. Dash original (bottled)

–cayenne pepper (bottled)

–salt and pepper

–olive oil

–blueberries (fresh, 1 cup)

–light brown sugar (packaged)

–lemon juice (bottled)

–balsamic vinegar (bottled)

–jasmine rice (packaged)

1 – Place 1 cup of fresh blueberries and one-fourth cup of water in a covered baking dish.  Add 2 heaping tablespoons of brown sugar.  Stir.  Microwave on high for 3 minutes.  When finished, place the cod in the sauce.  Drench in both lemon juice and balsamic vinegar.  Season with salt, pepper, Mrs. Dash, cayenne pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.

2 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 2 cups water microwaved for 5 minutes on high; then 10 minutes on 50 percent power).

–cod and sauce adapted from the web sites of both Giant Eagle and Group Recipes.

BAKED COD WITH BLUEBERRY SAUCE

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

–blueberries (fresh, 1 cup)

–honey (3 tablespoons)

–lemon juice (bottled, 1 squirt)

–cinnamon (1 pinch)

–nutmeg (1 pinch)

–cornstarch (1 teaspoon)

1 – Place 1 cup of rinsed blueberries in a covered baking dish with a little water.  Add 3 tablespoons of honey, 1 squirt of lemon juice, 1 pinch of cinnamon, 1 pinch of nutmeg, and 1 teaspoon of cornstarch.  Stir well.  Microwave on high for 3 minutes.  Stir.

2 – Nestle the cod amid the blueberry sauce, spooning some sauce on top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 5 minutes on high; then 7 minutes on 50 percent power.  Check to be sure that sauce does not bubble up.

3 – Serve the cod and sauce hot, atop quinoa or rice.  Note:  Blueberries directly atop the cod will appear quite dark, but will not be burned.

–blueberry sauce adapted from food.com web site.

COD TOPPED WITH GREEN ONIONS & IN A BLUEBERRY – RED WINE SAUCE

Note:  This has a delicately-flavored sauce.  If more taste is desired, I would recommend seasoning with thyme.  But my husband and I enjoyed with the recipe given below:

For 4:

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

–green onions (3 stalks, chopped)

–blueberries (1 cup, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place 1 cup of fresh blueberries and one-half cup of red wine in a covered baking dish.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, spooning some on top.  Season with salt, pepper, and olive oil.  Sprinkle chopped green onions on top.

3 – Microwave the cod for 8 minutes on high.

4 – Serve the cod hot, atop rice, pasta, couscous, or quinoa.

–recipe original.

A Simple Dinner:  OVEN FRIED GARLIC – HERB CHICKEN BREAST SLICED THIN / HONEY – BROCCOLI SALAD WITH PECANS – BLUEBERRIES – SLICED BANANA – RAISINS IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING / SLOW COOKER BABY LIMA BEANS WITH FAUX BACON & FAUX BUTTER

Note:  If the slow cooker beans are prepared early, this easy dinner takes 15 minutes from start to dinner bell.

For 4:

–thin-sliced chicken breasts (2)

–garlic – herb breadcrumbs (boxed)

–broccoli (florets only, 1 head)

–pecans (chopped, one-half small package)

–blueberries (fresh, 1 handful)

–banana (1)

–raisins (1 handful)

–balsamic vinegar (bottled)

–extra virgin olive oil

–baby lima beans (frozen, 1 package)

–Bac’n pieces (soy bacon)

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

1 – Place 1 package of frozen baby lima beans in a slow cooker.  Add water to cover.  Season with salt, pepper, olive oil, 1 tablespoon of Promise margarine, and Bac’n pieces (to taste).  Cook for 2 hours (only) on high.  When finished, keep the setting on warm until time for dinner.

2 – Place the thin chicken breast in a plastic bag.  Season with salt, pepper, and olive oil.  Add garlic – herb breadcrumbs, a moderate amount, to the bag.  Shake well.  Place the chicken in a covered baking dish with 1 tablespoon of water (for steaming).  Microwave on high for 4 minutes. 

3 – Cut the florets off 1 head of broccoli, and place in a mixing bowl.  Add 1 handful of blueberries, 1 handful of raisins, and one-half small package of chopped pecans.  Season with salt, pepper, honey, to taste.  Sprinkle with balsamic vinegar and extra virgin olive oil.  Stir well.  Then slice a banana and add to the bowl.  Fold the banana gently into the salad.

4 – Serve the broccoli salad as a first course.  Then serve the thin slices of chicken breast hot, with the baby lima beans as a side.

–recipes original.

GARLIC SALMON TOPPED WITH GOLDEN RAISINS – BALSAMIC VINEGAR – GREEN ONIONS / ROMAINE LETTUCE SALAD WITH BANANA – BLUEBERRIES – HONEY – PECANS – FETA IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

–salmon (size of 3 decks of cards, one-half pound)

–golden raisins (one-fourth cup)

–balsamic vinegar

–green onions (chopped, 2 stalks)

–garlic powder

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken)

–banana (one-half)

–blueberries (one-third cup)

–pecans (chips, one-half small package)

–honey

–feta cheese (one-fourth small package)

–red wine

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil.  Chop 2 stalks of green onion and place atop the salmon.  Set aside.

2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl.  Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips.  Season with salt, pepper, and honey.  Add red wine and extra virgin olive oil to taste.  Stir gently.  Sprinkle one-fourth small package of feta cheese on top.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).

–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.