- chicken
- olive oil
- Salt
- Black pepper
- bay leaves
Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).
This recipe was published in our cookbook The Best Light Recipe.
- vegetable oil
- large egg whites
- Dijon mustard
- minced fresh thyme leaves
- garlic powder
- cayenne pepper
- Vegetable cooking spray
- Table salt and ground black pepper
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.
- table salt
- table salt
- campanelli
- balsamic vinegar
- extra-virgin olive oil
- ground black pepper
- red pepper flakes
- chopped fresh basil
- lemon juice
- shaved Pecorino Romano
- Salt and pepper
- barbecue sauce
- minced chipotle chile in adobo
- water
- shredded cheddar cheese
In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.
- fennel seeds
- cumin seeds
- coriander seeds
- ground cinnamon
- dry mustard
- light brown sugar
- ground black pepper
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.
- light brown sugar
- hoisin sauce
- toasted sesame oil
- Asian chile paste
- spice powder
- table salt
If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.
- grated orange zest from 1 large orange
- chopped fresh sage leaves
- extra-virgin olive oil
- orange marmalade
- ground black pepper
- table salt
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
Don’t waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor—and takes just 5 minutes.
- minced fresh parsley leaves
- minced red onion
- red wine vinegar
- extra-virgin olive oil
- hot red pepper flakes
- Table salt and ground black pepper
- flank steak
This soup uses store-bought low-sodium chicken broth doctored with vegetables and herbs to brighten its flavor. Once completed, the soup is served immediately.
This recipe was published in our cookbook The Best Light Recipe.
Per 1 1/2-cup serving:
Cal 120; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 22 g; Protein 6 g; Fiber 5 g; Sodium 930 mg
- Broth
- vegetable oil
- table salt
- low-sodium chicken broth
- fresh thyme
- fresh parsley leaves
- Soup
- frozen peas
- minced fresh tarragon
- Table salt and ground black pepper