Alaskan Cod with Parsley-Pecan Sauce over Glazed Brussels Sprouts
Alaskan Cod with Parsley-Pecan Sauce 1 pound Alaskan cod (whatever you do, no fish from China since found to have antibiotics in the fish) 1/2 cup parsley 1/3 cup pecans Juice of 1 lemon 3 cloves of garlic 1/4 cup olive oil Salt Pepper
1. Pre-heat oven to 375F. Clean cod and place in glass tray. 2. In blender, mix parsley, pecans, lemon, garlic, olive oil, salt and pepper
Caramelized Teriyaki Brussels Sprouts
1 pound pre-shredded Brussels sprouts 3 tablespoons teriyaki sauce 1 teaspoon chili powder 1 tablespoon olive oil Salt Pepper
1. In saucepan, sauce Brussels sprouts in olive oil 2. Add chili powder, teriyaki sauce, salt and pepper. Cover with lid until soft.