Serves 4
For a nice and simple meal, try Basic Striped Bass. With only four ingredients, this pan-grilled fish will definitely make the dinner rotation.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle striped bass fillets with salt and freshly ground black pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
Cooking Light APRIL 2012
Taste and Texture: Salty, smoky, and tart. Thin-bodied, with chunks of bacon crumbles and chopped shallots. Try with: Main-dish green salad with shredded rotisserie chicken; grilled or roasted chicken or trout; seared scallops; steamed or sautéed green beans or asparagus; roasted Brussels sprouts.
Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl
1. Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon. Add crumbled bacon and shallots to pan; cook for 1 minute, stirring frequently. Remove from heat, and stir in vinegar and next 3 ingredients (through sugar). Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.
Cooking Light APRIL 2012
These Garlic Mashed Potatoes start with red potatoes and 2 cloves of garlic and are then cooked together. Simple ingredients, such as milk, butter, and seasonings, are all that's added to make this side dish a standout.
This recipe goes with Pan-Grilled Flank Steak with Soy-Mustard Sauce
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Place potatoes and garlic in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain. Return potato mixture to pan. Add milk, 1 tablespoon butter, salt, and black pepper; mash with a potato masher to desired consistency.
Cooking Light APRIL 2012
In less than 20 minutes, Sauteed Butter-Thyme Mushrooms can be your new favorite accompaniment to your favorite main dish. We used presliced cremini mushrooms to give us a headstart to meal prep and added some fresh thyme and a few splashes of white wine to amp up the flavor.
This recipe goes with Chicken and Broccoli Rice Bowl
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds.
Cooking Light APRIL 2012
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Basic Striped Bass with Warm Bacon Vinaigrette Menu
