1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp creole or Cajun seasoning (i.e. Tony Chachere's)
8 oz tomato sauce
1 large tomato, chopped
1 1/4 Ibs cod, tilapia, or trout
Preheat oven to broil. Combine bell pepper, onion, garlic, and Cajun seasoning in a microwavable bowl. Cover and microwave on high for 2 1/2 minutes. Stir and microwave 2 1/2 minutes. Drain any liquid. Add tomato sauce and chopped tomato. Microwave until heated through, about 3 minutes.
While vegetables are cooking, place cod on an a sprayed baking dish. Broil for 3 to 5 minutes per side, until fish flakes easily with a fork. Don't overcook the fish. Serve vegetable salsa over fish.
Note: You can cook the cod in the microwave also, for about 3 to 4 minutes until it flakes easily. I chose to do it in the oven since the salsa was cooking in the microwave. That way the meal gets done sooner and it's all warm at the same time.
Shay's Creamy Millet
2 1/2 cups reduced sodium chicken broth (Swanson's Natural Goodness, reduced sodium)
3/4 cup millet
2 TBS lemon juice
salt, for sprinkling in boiling water
dill weed to taste
garlic salt to taste
Combine broth, millet, lemon juice, and a few shakes of salt in a pot with a lid. Bring to a boil and then reduce heat to low, until small bubbles are forming. Cook covered for 20 to 25 minutes, stirring two or three times. Let the millet rest uncovered for another 10 minutes. Stir in some dill and garlic salt to taste.
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