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.
brusel

© 2017 Jackie Arnett Elnahar RD.
ALL RIGHTS RESERVED.