Actually, this Poached Cod (right side of plate)is pretty easy to do. The liquid to poach the fish is mango juice – we used Mango Snapple. Near the end of the poach, 4 minutes on each side – I cut up some mango slices and put it into the poaching solution. Plate with some of the mango and some fresh Pico de Gallo – Fresh red tomatoes and maybe some Green Zebra tomatoes, fresh jalapeno pepper, fresh onion, Mexican oregano and cumin. Serve with some steamed Kale with Onion, Baby Turnip and Garlic, left side of the plate. That’s the whole dinner. You don’t need anything else except maybe a good Idaho 2008 Indian Creek Winery Pinot Noir and now you have one super dinner. Have a good time with this one and serve it to someone special. Cheers!