Indian Spiced Cod Steaks  (Serves 4)
4 T half and half

1/4 t Cumin (ground)
1/4 c Lime Juice (fresh)
1/4 t Red Pepper (ground)
1 clv Garlic
1/4 t Red Food Coloring (optional)
1 Ginger (fresh, 1 inch piece
1/8 t Cloves (fresh, ground)
1 T Curry Powder
4 5-ounce Cod Steaks
4 slices Lime (garnish)
1/4 t Ground cinnamon
The exotic spices in this colorful dish provide a tangy twist to an otherwise mild fish. Marinate the cod overnight for the fullest flavor.   In blender or food processor, half and half , juice, garlic, ginger, curry powder, cinnamon, cumin, red pepper, food coloring (if using) and cloves; puree until smooth. Marinate cod steaks at least 1 hour or overnight. Remove fish from marinade. Grill, basting with remaining marinade, 3 minutes per side, until fish flakes easily when tested with a fork. Carefully remove fish from grill; remove and discard skin and bones, then serve.




Seasoned Chicken Rolls (serves 4)
1 cup fresh parsley chopped
1/2 tsp lemon peel
1 clove garlic (pressed through garlic press or chopped fine)
Stir together .
...4 chicken breasts (7 oz)
Pound to 1/4 " thick then spread 1/4 above mixture on the chicken. Roll up and cook in the oven at 400 degrees for 10-12 minutes.
Relish- 5 Roma tomatoes chopped
2 tsp balsamic vinegar
2 tsp olive oil
salt and pepper
Allow to marinate while the chicken cooks!
use 1/4 of the relish on the plate next to chicken roll(s). Add another veggie- broccoli or asparagus to fill your 3 servings.
(For Program meal- omit potatoes pictured and use the tomato relish instead)