On the night of the Golden Globes, you might want a thinning dish that is easy to serve as the parade of dresses gets underway during the pre-show red-carpet extravaganza.

This recipe serves four as a spa style entrée.

Cod roast:

1-lb filet of cod
2-Tbs butter
¼-cup water
Pinch of salt

This dish is set up to be organized in advance. You can start at 2 p.m. and hold it in the fridge. About 20 minutes before serving, preheat the oven to 375°F. Add two tablespoons of butter and ¼-cup of water to a pan with the filet of cod. Then season with salt and place the pan in the oven. When the fish is cooked to your liking, you can plate over the salad.

For the sauce:

(2/3 of the mixture will be used as salad dressing, 1/3 over the cod)
2 eggs
½-cup grapefruit juice
¼-cup vegetable oil
1 thumb size piece of fresh ginger
1 small jalapeño
1 clove garlic
1-Tbs agave syrup
A pinch of salt

Start by grating the ginger, jalapeño and garlic together.
Whisk the eggs in a small bowl and then add ½ of the vegetable oil.
Bring a small double boiler to a simmer and add ½ of the grapefruit juice. Then add the egg and oil mixture.
Stir constantly with a wooden spoon. As it thickens, add the rest of the oil and the juice. Stir for a minute or two and remove from the flame.
Add the ginger, jalapeño and garlic mixture. Stir together and refrigerate.

For the salad:

Shred:
1 head romaine
1 head radicchio
1 red pepper
½ piece papaya, save ¼ for later
½ red onion
Heart of celery
½-cup cilantro
Toss salad with ¾ of the dressing, reserve the remaining dressing to finish as a sauce for the cod.

To plate:

Thinly slice the remaining papaya and one avocado and fan both out on all plates. Then place one cup of salad on each plate partially over the papaya and avocado. Top this with a piece of roasted cod. Finally, finish the cod with a spoonful of the remaining dressing and serve.