Ingredients:
Fresh sustainable green lingcod fillets, use 2 4oz to 8oz slabs rinsed and very lightly salted, peppered and again very lightly sprinkled with corn meal (or high grade wheat breadcrumbs)
2 extra large brown, green or blue ranch eggs
2-4 inches of Kielbasa sausage diced thick
2-3 fresh cabbage leaves sliced long 1″ wide, either chinese or dense green cabbage
1/2 green bell pepper diced course
1/2-1 choped white onion
4 garlic chopped chunky course
1 palm-full of raw sundried almonds
4 sundried(hot)de Arbol peppers broken up
salt
pepper course grind
cornmeal (or breadcrumbs)
olive oil to cover the pan generously
butter 2 thick pats salted or unsalted

Heat large heavy cast iron skillet over medium to high heat, add olive oil and 2 pats of butter,
when melted and sizzling add cabbage, onions, green pepper garlic and peppers until slightly cooked appearance, turn over.
Make a space and add fish and almonds and kielbasa, after only a few minutes depending on preference carfully turn fish and everything over, and make 2 separate spaces and crack the eggs in(salt and pepper eggs.)
Cook eggs until an over medium turn can be made, when the eggs are done, remove from heat, you can mix up the whole thing then in the pan to make a scramble, separate equal portions of fish eggs and sauteed veggies. Serves 2 happy divers! Also can be used to supercharge a morning before dives! Have with one cup of high quality espresso.

“WARNING!” Because of the slam packed dose of nutrients all at once, this dish is rated a 10. Do not consume more than 2 times a month, to prevent an all out addiction, to which there is no cure.