Cooking Light Annual Recipes 2013 by Editors of Cooking Light Magazine

Author:Editors of Cooking Light Magazine
Language: eng
Format: epub, mobi
Tags: Cooking, CKB000000
Publisher: Oxmoor House
Published: 2012-11-12T16:00:00+00:00

SECRET: A MEAL CAN BE BUILT AROUND ONE SUPERSTAR INGREDIENT—HERE, TOMATOES.

Quick & Easy

Sablefish with Mild Mustard Glace

Hands-on time: 20 min. Total time: 25 min. Principle 7: Here, demi-glace is the base of a rich sauce for buttery sablefish. Serve with Cider-Glazed Carrots; if you can, use a mix of multicolored baby carrots.

Cooking spray

2 garlic cloves, crushed

3/4 cup water, divided

1 (1.5-ounce) container roasted chicken demi-glace (such as More Than Gourmet)

3/4 teaspoon dry mustard

1 teaspoon cider vinegar

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon kosher salt

4 (6-ounce) sablefish fillets

1 tablespoon thinly sliced green onions

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