COD WITH AVOCADO & BLACK OLIVE RELISH / CARROT PUREE

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

–avocado (1, medium)

–black olives (sliced, 1 small can)

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–salt and pepper

–olive oil

1 – Open the avocado and remove the pit.  Slice into one-half inch pieces.  Place in a small bowl.  Empty a can of black olives into the bowl.  Season with lime juice, cilantro, and olive oil.  Fold over gently.  (This will be a cold relish.)

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, test the cod to be sure that it is done.  Cod is done when it breaks apart easily.

3 – Place the carrots in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes, until very, very tender.  Empty, with the liquid, into a food processor.  Pulse until smooth.  Then pour into serving bowl.

4 – Serve the cod with the avocado and black olives as a relish on top.  The carrots are a side.

–recipes adapted from Real Simple.

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TOMATO – & BASIL – TOPPED COD & ONIONS IN WHITE WINE SAUCE / RICE WITH PARSLEY / GARLIC GREEN BEANS / GARLIC BLACK OLIVES IN OIL

Note:  Prepare the black olives at least 3 hours in advance and marinate in a closed container in the refrigerator.

 

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

–tomato (1 whole, fresh, medium

–basil

–onion (one-half, medium)

–white wine (cooking wine is fine)

–Italian style bread crumbs

–white rice

–parsley

–green beans (frozen)

–garlic powder

–black olive (sliced, one small can)

–extra virgin olive oil

–olive oil (regular)

–salt and pepper

 

1 – To prepare the black olives, pour out the juice in the olives and then pour the olives into a small contained with tight lid.  Sprinkle with garlic powder.  Stir.  Add extra virgin olive oil to cover.  Close container and place in refrigerator for at least 3 hours before dinner.

2 – Chop the tomato, season with salt and pepper, and place in a small microwaveable bowl with cover.  Heat in the microwave for 4 minutes, until the tomato has the consistency of puree.  Set aside.

3 – Chop the onion, and place in a small microwaveable bowl with cover.  Add water just to cover.  Microwave for 5 minutes on high.  Set aside.

4 – Place the cod in a covered baking dish.  Add a quarter of a cup of white wine.  Place the cooked onions on either side of the cod.  Season the cod and onion with salt, pepper, olive oil, basil, and a sifting of Italian style bread crumbs.  Spread the tomato on top of the cod.  Set aside.

5 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave for 6 minutes on high.

6 – Measure two-thirds cup of white rice in a large, wide-mouthed, baking dish with cover.  Add two-thirds cup of water.  Season with one-half teaspoon of salt, and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

7 – Cook the cod for 6 minutes in the microwave on high.  Test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

8 – Serve the dinner hot, with the black olives as a relish, cold, on the side.

–black olives adapted from the recipe of a friend in Shakopee, Minnesota; other recipes original.