Original Thanksgiving:

Featured menu:

Poached Cod in Mead with Golden Raisins

2 filets cod fish, 10-12 ounces each
2 tablespoons sweet unsalted butter
2 shallots, finely chopped
1//4 cup golden raisins
1-1/2 cups of mead
1 clove garlic, minced
_ cube KNORR fish boullion

To prepare:

In a non-stick skillet over medium heat, melt the butter, add shallots and saute for one minute. Add cod filets and saute until lightly golden on each side, about four minutes per side. Gently remove the filets from the skillet and set aside. Increase the heat to medium-high and add minced garlic, mead and bullion. The sauce will come to a boil quickly. When the liquids are reduced by half, return the fish to the skillet, add the raisins and bring to a simmer. Remove the skillet from heat. Plate the fish and pour the sauce and raisins over the top. Delicious!

*Alternatives to cod include both pork loin medallions and chicken breast. For either of these alternatives, use chicken bullion instead of fish.