Note: The web site says this entrée tastes like lobster, and I agree.
–cod (size of 3 decks of cards; one-half pound)
–crabmeat (1 can)
–onion (one-half, medium)
–parsley (fresh if possible)
–sugar (2 tablespoons)
–buttery crackers (about 6, Ritz or Breton)
–salt and pepper
–Promise Activ margarine (2 tablespoons, heart-healthy)
1 – Slice the one-half onion, and place in a covered baking dish. Add a little water, and season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Set aside. Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds. Set aside. Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds. Set aside.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cup of water. Season with salt and olive oil. Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.
3 – Place the cod on top of the onion in the baking dish. Season with salt, pepper, and olive oil. Pour the sugared water over the whole. Microwave on high for 6 minutes.
4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper. Stir well. When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture. Season with a little olive oil. Microwave for 1 minute on high. When finished, sprinkle Parmesan cheese on top.
5 – Serve the cod with crabmeat on top of the quinoa.
–cod and crabmeat entrée adapted from food.com; quinoa original.