Cod is something I usually associate with fish and chips, if I am even remembering what fish fish and chips are made of, that is. But cod can be cooked in many other ways (try it wrapped in foil and baked a la Mark Bittman) and because not each and every home cook chooses it stateside, the price is lovely and often under $10 a pound–a real bargain for fish. (Europe is another story; cod outsells salmon in France, for instance.) Watch for it at your grocery fish counter; I watched and found it at mine! By the way: if you suffer from fish cooking fear, a common American phobia, cod is a great place to start. It’s forgiving, cooks quickly, and comes in close to one-pound well-filleted pieces with nary a tiny bone to worry your sweet mouth.
(below: Cod is no longer a huge fishing industry off the coast of eastern Canada and the U.S. as it was largely overfished for centuries, but we heard lots about its interesting history in our travel to the eastern provinces over the last few years. Top- Dave at Peggy’s Cove, Nova Scotia and bottom- a view of the shore from the St. Lawrence River and Seaway. Dave and I have cruised it three times and hope to go back.) 
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Now you and I know that there might not actually have been something called Basil-Bacon Salsa, but there is now. It could be mis-named, but it seems to work for gilding the lily of this tender, crisp, juicy simple grilled chicken. I occasionally do a sort of Italian salsa (generally called Raw Tomato Sauce) with just tomatoes, basil, and garlic or onion for a quick topping of meat, grilled bread, or pasta; this time I had bacon cooked and thought, “Why not?” Chicken and bacon are certainly compatible–and now “Basil-Bacon Salsa” is a thing around here.
