BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

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SPICY COD & BROCCOLI WITH BLACK OLIVES – MINCED GARLIC – CAYENNE IN A CLAM JUICE – LEMON SAUCE

Note:  This is one of the favorite recipes of the Giobbi family, chefs Eugenia Giobbi Bone, daughter; and Edward Giobbi.  The original recipe is baked in the oven, and does not have a clam and lemon juice sauce.  Any white fish can be substituted.

For 4:

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

–broccoli (1 and one-half heads, fresh, florets and stems only)

–black olives (1 small can, drained, sliced

–minced garlic (1 tablespoon, bottled)

–clam juice (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

1 – Place the cod in a large, covered baking dish.  Drench in lemon juice.  Add the clam juice.  Place broccoli florets and stems around the cod.  Season the whole dish with salt, pepper, cayenne pepper, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–cod and broccoli adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

–potatoes (2, medium, cut into bite-sized pieces)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

–cod and sauce inspired by C. Mabry, chef.

COD BASIL PESTO WITH SAUCE OF BASIL PESTO – FRESH CHOPPED TOMATO – MINCED GARLIC – BASIL – OLIVE OIL ATOP JASMINE RICE

For 4:

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

–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)

–olive oil (2 tablespoons, bottled)

–salt and pepper

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl.  Stir gently.  Set aside.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce over the top.

3 – Microwave on high for 8 minutes.  Cod is ready when it begins to break apart.

4 – Serve the cod pesto with sauce hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

–orange zest (orange peel, bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

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

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

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

5 – Serve the cod and veggies hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY COD ON A BED OF GREEN PEAS & SEASONED WITH GREEN ONION – MINCED GARLIC – MINT – CAYENNE IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–green peas (frozen, packaged, 1 cup)

–green onions (2 stalks, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–cayenne pepper (dried, bottled, one-quarter teaspoon)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the peas in a covered baking dish with the white wine.  Season with green onions, minced garlic, mint, cayenne pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce.  Season with salt, pepper, mint, cayenne pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the cod and peas hot, atop jasmine rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  SPICY POACHED COD & SHRIMP TOPPED WITH LEMON SLICES & IN A SAUCE OF SALSA – CHICKEN BROTH – WHITE WINE ATOP BROWN RICE

Note:  This entrée has a very mild yet spicy flavor.  The broth and wine reduce the sharpness of the tomato in the salsa.

For 4:

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

–shrimp (thawed from frozen package, about 12, medium)

–lemon (fresh, sliced)

–salsa (bottled; I used medium flavor; 1 cup)

–chicken broth (packaged, one-eighth cup, non-fat, low sodium)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–brown rice (instant; follow package instructions for microwaving because brands differ)

1 – Place the salsa, chicken broth, and white wine in a covered baking dish.  Season with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon, and place over the cod.  Microwave on high for just 4 minutes.  When finished, place the lemon on the side of the cod, and pour the shrimp on top.  Season with salt, pepper, and olive oil.  Microwave on high for another 3 minutes.

3 – Serve the cod, shrimp, and sauce, hot, atop brown rice.

–adapted from Seafood Recipes (a kindle e-book).

A Simple Dinner:  COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

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

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

STEAMED LEMON COD WITH GREEN ONIONS – PARSLEY – LEMON SLICES IN WHITE WINE – CLAM JUICE SAUCE ATOP JASMINE RICE

Note:  If you like mild fish with a delicate sauce, this is the recipe for you.

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

–green onions (2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-eighth cup)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cod in a covered baking dish with the white wine and clam juice.  Drench in lemon juice.  Season with salt and pepper.  Add green onions and parsley.  With a very sharp knife, slice a cold lemon and place on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot, atop the rice.

–recipe inspired by C. Mabry, chef.

SPICY PARSLEYED COD WITH MINT – BASIL – OREGANO – MINCED GARLIC – CAYENNE SPRINKLED WITH GREEN ONIONS ATOP RED BELL PEPPER & AND IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

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

–parsley (1 handful, fresh, chopped)

–mint (dried, 1 teaspoon, bottled)

–basil (dried, 1 teaspoon, bottled)

–oregano (dried, 1 teaspoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–green onions (fresh, 2 stalks, chopped)

–red bell pepper (one-half, sliced, fresh)

–white wine (one-quarter cup)

–quinoa (packaged)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Place the red bell pepper and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the cod atop the red bell pepper.  Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper.  Top with green onions, parsley, and a few drops of olive oil.

4 – Serve the cod and pepper hot, atop the quinoa.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

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

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

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

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

BAKED MINT COD & STEAMED ASPARAGUS WITH FRESH TOMATO – CELERY – PARSLEY – LEMON ATOP BASMATI RICE

For 4:

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

–mint (1 tablespoon, bottled, dried)

–asparagus (1 frozen package; I used Pictsweet Signature)

–tomato (fresh, 1, medium, chopped)

–celery (fresh, 2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–basmati rice (use the package instructions; brands differ)

–salt and pepper

–olive oil

–lemon juice (3 squirts, bottled)

1 – Steam the asparagus in its package, according to directions.  Leave in package until time to serve.

2 – Chop the tomato; season with salt, pepper, and olive oil.  Place tomato and celery in a covered baking dish.  Microwave on high for 5 minutes.  (You want the tomato to break down into a sauce.)

3 – Nestle the cod amid the sauce.  Drench in lemon juice.  Season with salt, pepper, mint, parsley, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and asparagus, hot, atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

–red bell pepper (one-half, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

–basmati rice (follow package instructions for microwaving; brands differ)

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

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

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

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

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–recipe adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY COD OREGANO WITH BABY DUTCH POTATOES – FRESH TOMATO – ONION – CAYENNE – PARSLEY

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–baby Dutch potatoes (sliced, 6 or 7)

–oregano (dried, one-half teaspoon, bottled)

–tomato (medium, chopped, fresh)

–onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the sliced potatoes in a covered baking dish with one-quarter cup of water.  Microwave on high for 5 minutes.

2 – Add the chopped tomato and sliced onion to the baking dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the sauce with the vegetables.  Season with salt, pepper, cayenne pepper, parsley, oregano, and olive oil.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

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

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and sauce hot, atop the rice.

–cod and sauce inspired by C. Mabry, chef.

PARSLEYED COD & GREEN PEAS WITH GREEN ONIONS – MINCED GARLIC IN WHITE WINE SAUCE ATOP BASMATI RICE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–green peas (frozen, 1 and one-half cups)

–green onions (3 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–basmati rice (packaged, 1 cup uncooked rice)

1 – Prepare the basmati rice by package instructions for microwaving; brands differ.

2 – Place the green peas and white wine in a covered baking dish.  Season with salt, pepper, minced garlic, and olive oil.  Stir.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the green peas.  Season with salt and pepper.  Top with parsley and green onions.  Finish with a few drops of olive oil.

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

5 – Serve cod and green peas hot, atop the rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

HERB COD AND BROWN RICE WITH RED BELL PEPPER – FRESH TOMATO – ONION – MINCED GARLIC IN BROTH

For 4:

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

–brown rice (5 – minute cook, boxed, two-thirds cup dry)

–red bell pepper (one-half, fresh, sliced)

–tomato (fresh, chopped, 1, medium)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary, oregano, basil, tarragon (one-half teaspoon each, bottled)

1 – Place brown rice in the bottom of a slow cooker.  Place red bell pepper, onion, and tomato on top.  Season with salt, pepper, minced garlic, and olive oil.  Then top with cod.  Season with minced garlic, cayenne pepper, rosemary, oregano, basil, tarragon, salt, pepper, and olive oil.  Pour in chicken broth to the level of one-half of the cod.

2 – Cook on high for 1 and one-half hour.  Cod is done when it begins to break apart.

–cod and rice adapted from “fit slow cooker” web site.

INDIAN TANDOORI COD WITH YOGURT – LIME – MINCED GARLIC – CURRY – GREEN ONIONS

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

–yogurt (4 heaping tablespoons)

–lime juice (3 squirts, bottled)

–minced garlic (bottled, 1 tablespoon)

–curry (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench the cod in lime juice.  Season with salt, pepper, curry, and minced garlic (spread the garlic on top).  Place yogurt, smoothed over the top of the cod.  Sprinkle green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.

3 – Serve the cod and sauce hot.

–cod adapted from a recipe for stir-fried shrimp in Real Simple magazine.

A Simple Dinner:  COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

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

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

A Comfort Dish:  PARSLEYED COD SEASONED WITH GARLIC & OLIVE OIL ATOP POTATOES – MUSHROOMS – FRESH TOMATO – SLICED ONION

For 4:

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

–parsley (Italian flat-leaved, 1 handful, chopped)

–olive oil

–potatoes (red, 6 or 7 small, quartered)

–mushrooms (baby bellas, 5 or 6, quartered)

–tomato (fresh, 1, medium, chopped)

–onion (1, medium, sliced)

–garlic (minced, in a jar, 2 tablespoons)

–salt and pepper

1 – Place the potatoes and onion in a large, deep, covered baking dish with one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the mushrooms and tomato to the dish.  Continue microwaving for 3 minutes.  When finished, place minced garlic in the baking dish and gently fold into the vegetables. 

2 – Place cod on top.  Season with salt, pepper, and olive oil.  Top with parsley.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BAKED COD WITH ORANGE SLICES – ORANGE ZEST – CHIVES IN WHITE WINE SAUCE

Note:  For a sweeter taste, sprinkle 1 tablespoon of sugar atop the cod.

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

–orange (fresh, 1, break into segments)

–orange zest (1 tablespoon, bottled)

–chives (1 tablespoon, bottled)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Section an orange, and then cut each piece in half.  Place in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the orange segments.  Season with cod with salt, pepper, orange zest, chives, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

SPICY MINT – GARLIC COD WITH CAYENNE – CAPERS – LEMON – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–mint (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (optional, one-quarter teaspoon, bottled)

–capers (bottled, 10 to 12)

–lemon (juice, bottled, 3 squirts)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add white wine.  Season the cod with salt, pepper, mint, minced garlic, and cayenne pepper.  Sprinkle with capers and green onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.  Cod is ready when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

ITALIAN SAN BENEDETTO COD WITH FRESH TOMATO – CAPERS – MINCED GARLIC – ONION – PARSLEY – POTATOES – LEMON IN WHITE WINE SAUCE

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

–tomato (1, medium, chopped)

–capers (bottled, drained, 1 tablespoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon, bottled)

–onion (one-half, medium, sliced)

–parsley (1 handful, chopped, fresh)

–potatoes (2 medium, cut into bite-sized pieces)

–lemon juice (bottled, 1 squirt)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Cut the potatoes in bite-sized pieces, and place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Potatoes should not yet be soft.  Set aside.

2 – Place the tomato and onion in a large covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – When the tomato and onion are ready, add the potatoes to the dish.  Make a trough in the middle for the cod, and add the cod.  Season with salt, pepper, cayenne pepper, garlic, thyme, and olive oil.  Sprinkle capers on top.  Finish with parsley.

4 – Microwave on high for 9 minutes.  Cod is done when it is flaky.

5 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

CREAMY STRAWBERRY – VANILLA COD WITH FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

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

–strawberries (fresh, quartered, 5 or 6)

–strawberry preserves (3 tablespoons)

–vanilla creamer (soy, packaged, one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the cod in a covered baking dish. 

2 – In a small mixing bowl, place the strawberry preserves.  Slowly add creamer, stirring until smooth.

3 – Quarter the strawberries, and add to the sauce.  Pour the sauce atop the cod.  Season the cod with salt, pepper, and a few drops of olive oil.

4 – Microwave the cod on high for 8 minutes.  Cod should be flaky.

5 – Serve the cod and sauce hot, atop jasmine rice (follow instructions on the package for microwaving; brands differ).

–cod and sauce inspired by C. Mabry, chef.

TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

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

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

A Simple Dinner:  PARSLEYED COD WITH CREAMY CHERRY – VANILLA SAUCE ATOP JASMINE RICE

For 4:

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

–parsley (1 handful, chopped)

–cherry preserves (3 tablespoons, bottled)

–vanilla soy creamer (one-quarter cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the cherry preserves in a small mixing bowl.  Slowly add vanilla soy creamer, stirring constantly. 

2 – Place the cod in a covered baking dish.  Pour the cherry – creamer sauce over the top.  Season with salt, pepper, and parsley.  Finish with a few drops of olive oil.

3 – Serve the cod and sauce hot, atop jasmine rice (follow instructions for microwaving on the package, as brands differ).

–cod inspired by C. Mabry, chef.

BAKED COD SPRINKLED WITH BREADCRUMBS – BASIL – PARSLEY – GREEN ONIONS IN WHITE WINE & ACCOMPANIED BY COLD PRIMAVERA SAUCE WITH FRESH TOMATOES – BASIL – PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

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

–breadcrumbs (plain, boxed, one-quarter cup)

–basil (bottled, 1 teaspoon, dried)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

Primavera sauce (pureed in food processor):

–tomatoes (fresh, 2, medium, chopped, room temperature)

–basil (1 teaspoon, dried)

–parsley (1 handful, chopped)

–garlic (minced, in a jar, 1 tablespoon)

–extra virgin olive oil (3 tablespoons)

–salt and pepper

1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor.  Pulse until smooth.  Keep at room temperature for serving.

2 – Place the cod in a covered baking dish with the white wine.  Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil. 

3 – Serve the cod hot, with the cold primavera sauce on the side.

–cod inspired by C. Mabry, chef; primavera sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

OVEN FRIED COD WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH CHILLED HOMEMADE CHUTNEY OF CRANBERRIES – PEAR – BROWN SUGAR – BANANA PEPPER – GOLDEN RAISINS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs

–cranberries (fresh, 2 cups)

–pear (1 fresh, chopped; or 1 can drained of liquid, chopped)

–banana peppers (from a jar, 3 or 4 rings, chopped)

–brown sugar (three-fourths cup, packed)

–golden raisins (one-half cup)

–lime juice (bottled, 1 tablespoon)

–olive oil

–salt and pepper

1 – Place the cranberries in 1 cup water in an uncovered baking dish, and microwave on high for 5 minutes, until simmering and the berries start to pop.  Add the pear, banana pepprs, brown sugar, golden raisins, and lime juice.  Stir well.  Microwave on high for 5 minutes.  Let cool, cover, and then place in the refrigerator until time for dinner.

2 – Place the chicken in a plastic bag with olive oil.  Season with salt and pepper.  Pour one-third cup of garlic – herb breadcrumbs in the bag.  Shake well.  Microwave in a covered baking dish on high for 8 minutes.

3 – Serve the chicken hot, with the chutney beside it.

–chutney adapted from Real Simple magazine.

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

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

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”

BREADED COD TOPPED WITH FRESH TOMATO – CAPERS – PARSLEY – SRIRACHA IN WHITE WINE SAUCE

For 4:

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

–breadcrumbs (boxed, one-third cup)

–tomato (fresh, chopped, medium)

–capers (2 tablespoons)

–parsley (fresh, 1 handful, chopped)

–sriracha sauce (1 tablespoon; if want very spicy, 2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a plastic bag with a little olive oil.  Massage to cover with olive oil.  Season with salt and pepper.  Add breadcrumbs; shake well.  Place the cod in a covered baking dish with the white wine.

2 – In a mixing bowl, place tomato seasoned with salt and pepper, capers, parsley, and sriracha sauce.  Add a few drops of olive oil. Stir gently.  Then place the tomato mixture atop the cod. Finish with a few drops of olive oil.

3 – Microwave the cod for 9 minutes on high.  Test the center to be sure that it is done.  If not, replace in the microwave, on high, for 2 minutes more.

4 – Serve the cod with vegetables hot.

–cod inspired by C. Mabry, chef.

A Simple Dinner:  BAKED COD SMOTHERED IN SWISS CHEESE & SEASONED WITH OREGANO IN CLAM JUICE SAUCE

For 4:

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

–Swiss cheese (2 or 3 slices, enough to cover cod)

–oregano (fresh if possible, cut from 6 stems; or dried, one-half teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

1 – Pace the cod in a covered baking dish with clam juice.  Season with salt, pepper, and olive oil.  Place Swiss cheese slices on top to cover.  Top with oregano and a few drops of olive oil.

2 – Serve the cod hot.

–recipe inspired by a friend in Boone, North Carolina.

COD WITH SLICED FRESH PEAR – GINGER – ONION IN CLAM JUICE & SOY SAUCE

For 4:

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

–pear (fresh, sliced in small pieces, 1)

–ginger (bottled)

–onion (one-half, medium, sliced fine)

–clam juice (one-quarter cup)

–soy sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the sliced onion and sliced pear in a covered baking dish.  Add clam juice and soy sauce.  Season with ginger, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some on top.  Season with pepper, ginger, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the sauce on top.

–recipe original.

EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

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

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.

BAKED COD TOPPED BY BUTTERY HERB CORNBREAD CRUMBS WITH CUMIN & CORIANDER IN LIME & CLAM JUICE

For 4:

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

–herb cornbread crumbs (one-quarter cup, I used Pepperidge Farm)

–Promise margarine (heart-healthy, 3 tablespoons, melted)

–cumin, coriander (bottled, one-quarter teaspoon each)

–lime juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cornbread crumbs and melted margarine in a small mixing bowl.  (To melt margarine, microwave in a covered baking dish for 20 seconds.)  Stir well.  Set aside.

2 – Place the cod in a covered baking dish with the clam juice.  Drench in lime juice.  Season with salt, pepper, cumin, and coriander.  Place the buttered herb cornbread crumbs on top of the cod.

3 – Microwave the cod for 7 minutes.

4 – Serve hot.

–recipe original.

POACHED COD AND POTATO CHOWDER WITH THYME & GREEN ONIONS

For 4:

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

–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)

–thyme (1 teaspoon)

–green onions (3 stalks, chopped)

–milk (dairy or almond, not soy, 2 cups)

–salt and pepper

–olive oil

1 – Place the cut potatoes in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the milk in an uncovered baking dish, wide-mouthed.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  When hot, place the cod in the milk.  Season the cod with salt, pepper, thyme, and olive oil.  Top with green onions.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Spoon the warm potatoes into the cod dish. 

4 – Serve the cod and potato chowder hot, in bowls.  (Leave the cod in large pieces.)

–cod and potato chowder adapted from bon appetit web site.

LEMON COD TOPPED WITH CORNBREAD DRESSING SEASONED WITH CORIANDER – CUMIN – PAPRIKA – OLIVE OIL IN CLAM JUICE SAUCE

For 4:

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

–lemon juice (bottled, 3 squirts)

–cornbread dressing (one-half cup, I used Pepperidge Farm stuffing)

–paprika (1 teaspoon, bottled)

–coriander (one-half teaspoon, bottled)

–cumin (one-half teaspoon, bottled)

–clam juice (one-fourth cup, bottled)

–salt and pepper

–olive oil (5 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add clam juice.  Season with salt and pepper to taste.  Set aside.

2 – Measure one-half cup of cornbread stuffing.  Add paprika, coriander, cumin, and olive oil and stir well.  Place the stuffing atop the cod.

3 – Microwave the cod for 8 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod with dressing topping hot.

–cod inspired by the Mediterranean Dish blog.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

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.

CRUNCHY COD AND SHRIMP TOPPED WITH HERB CORNBREAD STUFFING – PARMESAN – OLIVE OIL

For 4:

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

–shrimp (thawed from frozen, about 15, small)

–herb cornbread stuffing (I used Pepperidge Farm; 1 cup)

–Parmesan cheese (shredded, one-half cup)

–olive oil

–salt and pepper

1 – Place the cod in a covered baking dish (no water).  Season with salt and pepper.  Place the shrimp in a separate, small covered baking dish.  Season with salt and pepper.

2 – In a mixing bowl, place the herb cornbread stuffing, the Parmesan, and olive oil to taste.  Stir well.  Then place the stuffing/Parmesan/olive oil atop the cod and the shrimp.

3 – Microwave the cod for 7 minutes on high.  Microwave the shrimp for 2 minutes on high.

4 – Serve the cod and shrimp hot, the shrimp piled atop the cod.

–recipe original; inspired by a recipe for zucchini at the Olive Garden restaurant.

LEMON – BASIL PARSLEYED COD TOPPED WITH LEMON SLICES AND IN A LEMON – WHITE WINE SAUCE SEASONED WITH FAUX BUTTER & OLIVE OIL

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

–basil (fresh if possible, 2 tablespoons; or 1 teaspoon, if dried)

–lemon (sliced, fresh, medium)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–Promise margarine (heart-healthy, 1 tablespoon)

–olive oil

–salt and pepper

–parsley (1 handful, fresh, chopped; or 1 teaspoons, dried)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and pour the white wine on top.  Season with salt, pepper, basil, and parsley.  With a very sharp knife, slice a lemon and place the slices atop the cod.  Finish with a few drops of olive oil and the margarine.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  COD CILANTRO WITH LEMON ZEST IN CLAM – LEMON SAUCE

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

–cilantro (fresh, 1 handful, chopped)

–lemon zest (lemon peel, bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and lemon zest.  Sprinkle cilantro on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–recipe original.

COD TOPPED WITH BANANA PEPPER & GREEN ONIONS IN HOMEMADE BARBECUE SAUCE OF FRESH TOMATO – BROWN SUGAR – LEMON – WORCESTERSHIRE – RED BELL PEPPER – RED WINE – MARINARA SAUCE

For 4:

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

–banana pepper (fresh, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

barbecue sauce:

–tomato (fresh, medium, chopped)

–brown sugar (2 tablespoons)

–lemon juice (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–red bell pepper (one-half, medium, sliced)

–red wine (one-fourth cup)

–marinara sauce (bottled, one-quarter bottle)

–olive oil

1 – Place the chopped tomato, brown sugar, lemon juice, Worcestershire sauce, red bell pepper, red wine, marinara sauce, and a few drops of olive oil in a covered baking dish.  Microwave on high for 5 minutes.

2 – Nestle the cod amid the barbecue sauce.  Season with salt, pepper, and olive oil.  Top with banana pepper and green onions.

3 – Microwave the cod and sauce for 9 minutes on high.

4 – Serve the cod hot, atop jasmine rice, pasta, quinoa, or couscous (recipes, see the search box on this blog).

–cod sauce adapted from the food.com web site.

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

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

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

–walnut sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.