COD WITH ALMOND SAUCE ENJOY DAN:

                   COD WITH ALMOND SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds skinless cod cut into 4 pieces

Sea salt and freshly ground black pepper

1-cup almond, place in a food processor and chopped, and toasted

3-tablespoon sesame seeds, toasted

4 tablespoon olive oil

1/2-onnion, finely chopped

1/2-cup white wine

3-cup chicken broth

1/2-heat napa cabbage, torn int o2-inch pieces

1-tablespoon capers + brine (recipe to follow)

1-cup cilantro, chopped

1/3-cup olives

DIRECTIONS:

1.    In a cast-iron skillet over low-heat add nuts & seeds and toast until browned.

2.    Transfer to a blender & chop until finely chopped.

3.    Heat 1 tablespoon oil in a skillet over medium-high heat & when sizzling.

4.    Add onion, and sauté for 4 minutes.

5.    Add wine and cook until slightly reduced., about 3 minutes.

6.    Add broth and bring to a simmer.

7.    Add cod, and reduce heat to low, cover & cook for 7-9

 minutes or until cooked through.

Transfer the cod to a warming dish.

8.    Transfer the onions and 3/4-cup of the coking liquid to the almond mixture, place in a blender and blend until thick

9.    Meanwhile, arrange the cabbage on a prepared baking sheet.

10  Broil the cabbage, turning occasionally for about 8 minutes.

11  Transfer to a bowl and toss with 2 tablespoon oil and the carpers brine.

12  Season with salt and pepper.

13  Toss the cilantro, olives, capers brine & I-tablespoons oil.

14  Divide cod among plates.

15  Top with almond sauce & olive mixture.

16  Serve with cabbage.

BRINE:

3-cups water

1/4-cup EACH salt, brown sugar

2-cups ice cubes

1-tablespoon Worcestershire sauce

DIRECTIONS:

1.    Stir together the water, salt and remaining ingredients until dissolved.

ENJOY DAN:                                           LAUGH OFTEN AND BEAT CANCER!!