After another brief hiatus, I’m coming back to you with two wonderful recipes from my favorite source, Cooking Light! I made these two earlier this week and they were both hits. Mr. Hillman’s Helpings has even requested the bass recipe for next week!

I’ve just planted my herb garden – this year I have basil, rosemary, flat leaf parsley, thyme and chives! Chives are a new addition to my garden – I hope to create some wonderful recipes using them this summer.

Happy Eating!


I used Chilean sea bass for this recipe but regular bass, snapper or rainbow trout would work also.

2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
1 cup chopped green onions
¼ cup water
1.4 cup low sodium soy sauce
1 tablespoon lemon juice

Heat oil in a large nonstick skillet over medium heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2.5 minutes on each side or until fish flakes easily. Remove fish from pan; cover and keep warm.

Add mushrooms and sesame oil to the pan and sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green inions and remaining ingredients to pan and sauté 2 minutes. Serve the sauce with the fish. I served this with sautéed baby bok choy. It’d also be good with soba noodles!

Serves 4

1/4 cup minced red onion
1 tablespoon sugar
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons cider vinegar
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Marinate 30 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.


Lauren Hillman
Hillman’s Helpings