​Herbs enhance a recipe far beyond what a sprinkling of salt and pepper can do. They add flavor, color, and give recipes their cultural identity. The best way to become familiar with the flavors of different herbs is to experiment with them. Start with more commonly known herbs that you might grow in your garden or purchase from your local farm stand or grocery store. Taste them raw and then cook with them to identify your favorites. There is no right or wrong way to use herbs, so have fun with them!

How to use herbs in your cooking

Fresh, tender leafed herbs… add bright flavor to your recipes. The tender leaves and lower oil content of these herbs suggest that adding them early in the cooking, diminishes their flavors and aromatics. Add these herbs at the end of your recipes to keep their flavors forward in the dish. I like to use these herbs in larger amounts-tablespoons and small handfuls.

Chives  ~  omelets, cooked vegetables, mixed green salads, dressings, seafood 
Cilantro  ~  Mexican, Southwest, and Asian dishes
Dill  ~  Greek dishes, chicken, lamb, salmon, shrimp,  vegetables, sauces, dressings
Flat Leaf Parsley  ~  All cuisines, meat, poultry, fish; vegetables, pasta, rice
Mint ~ Greek, Asian, and Latin cuisines, fruit salad, pea dishes, soups, roasted vegetables, savory dressings, lamb, fish, chicken

Hardier herbs...add a robust flavor. The oils in these herbs enhance the aromatics of a dish and do well when cooked into the recipe. The flavors of these herbs, fresh or cooked, are strong. Use these herbs in smaller amounts so they do not overwhelm the flavors of a recipe. I cook with these herbs, but do also add them to salad dressings as well. Slicing, chopping, or simply "bruising" them by rubbing them with your fingers will help to release the aromatics.
​
Basil  ~  Italian dishes, tomato-based sauces, pasta, chicken,  fish,  shellfish,  cream  soups
Rosemary  ~  Italian, Greek cuisines, pasta,  vegetables,  grilled beef and chicken,  casseroles, fish, soups 
Sage  ~  Italian, Greek cuisines, pork, chicken, duck, soup, vegetable dishes, stuffing
Tarragon  ~  French, Italian cuisines, fish, poultry, sauces, green vegetables, shellfish, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken; turkey, fish, beans and legumes,  vegetable dishes, stews, soups, tomato dishes
 
Dried Herbs...add a rich flavor to cooked recipes. 

Basil  ~  Italian dishes, especially tomatoes and tomato sauces, pasta, chicken, fish, shellfish, soup
Bay leaf  ~  Italian, French cuisines, stews,  tomato dishes, soup, sauces
Chives  ~  omelets, dressings
Oregano  ~ Greek, Italian, Latin cuisine, sauces, rubs, marinades, dressings, beef, lamb,  sauces, soup, stews
Rosemary  ~  Italian, Greek cuisines, soups, stews, stuffing, roasted vegetables, grilled beef and chicken
Sage  ~  Italian, Greek cuisines, chicken, duck,  pork, soups, stews, roasted vegetable dishes, stuffing, sauces 
Tarragon  ~ French, Italian cuisines,  fish, poultry, dressings
Thyme  ~  French, Italian, Greek cuisines, chicken, turkey, fish, beans and legumes, roasted vegetable dishes, stews, soups 

How to use herbs in your baking
Fragrant herbs will add notable flavor to baked goods. For sweet baking, combine herbs with sugar in a food processor to coat the sugar with the herb oils. For savory baking, chop herbs fine. Basil, lavender, rosemary, sage, and thyme are fragrant herbs that will get noticed in any baked item.

The Sweet Side of Herbs
Experiment using herbs in frostings, sauces, and syrups. Steep herbs in cream, cook with fruit, and simmer in sugar syrup to add to your favorite dessert recipes, drinks, and cocktails.

​Washing fresh herbs
Hold herbs by the stem and dip into a bowl of cold water several times to allow sand and grit to fall to the bottom. Use a salad spinner or blot herbs dry by rolling gently in a towel. 

Storing fresh herbs
Place herbs in a plastic bag. Press out the air, seal closed, and store in the refrigerator. Use within one week for best flavor. Follow this method to store herbs in the freezer as well. Strip the herb leaves from their stems before freezing. Frozen herbs are best when used in cooked recipes. Use frozen herbs within six months.

Storing dried herbs
Store dried herbs in airtight containers away from light and heat (never near the stove). Use dried herbs within one year. Dried herbs should be fragrant; replace them if they are not.
 
Drying fresh herbs
Cut herbs at the base of their stem. Hang dry for several days or dry in the oven on a cookie sheet for one to two hours at 180 degrees. 

All the credit for this recipe goes to Chungah of www.damndelicious.com. Go to her website. Try her recipes!


1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately.

A quick video on the butter basting to finish the steak. 

Makes 18 two ounce cookies
 
1/2 cup whole milk 
½ cup butter
1/3 cup sugar 
3 tablespoons cocoa powder 
2 teaspoon vanilla extract
1 cup crunchy peanut butter or sun butter
3 to 3 ½   cups quick oatmeal
1/3 cup dried cranberries, chopped 
¼ tsp salt
 

1. Heat milk, butter, sugar and cocoa over medium heat, stirring constantly, until it simmers and the sugar has melted, about 2 minutes.
   
   
2. Remove the pan from the heat and add the vanilla and peanut butter; stir until peanut butter has melted completely. 
   
   
3. Stir in oatmeal, cranberries, and salt. 
   
   
4. Using a 2 ounce cookie scoop, scoop portions onto a baking pan. Press or leave rounded. Refrigerate to firm up or eat immediately. 

 
*This recipe is VERY flexible. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, add a little more milk or use less oatmeal next time. 

Makes two servings

1 cup coconut milk, canned, unsweetened.
1 cup whole milk, almond milk, or soy milk
2 Tbs Cocoa Powder
1/2 cup strawberries, fresh or frozen (or berry of choice)
1 tsp honey or maple syrup
Optional: ½ cup spinach 

​
Place all ingredients in blender and blend until smooth. Serve in a tall glass!

You can easily and quickly create a beautifully delicious appetizer platter that can satisfy a variety of food styles and dietary preferences. Charcuterie, antipasto, and mazza include a range of different vegetables, spreads, pickles, fruit, nuts, cheeses, and cured meats. 
Adjust the ingredients for different occasions, themes, and food preferences. Scale the portions up or down based on the number of guests who will be enjoying the spread. Connect your tasty creation to a holiday, color theme, country, or season. 

Inspiration
Meze-Middle Eastern, Greek
Creamed goat cheese, hummus, hardboiled eggs, tomatoes, red peppers, feta, olives, almonds, pita

Look through your cupboards, cabinets, and even on your walls. For your base you need something that is food safe or that can be lined with parchment paper. Add character to your creation by using a base that is unusual. It can be made of wood, slate, china, or metal- the more interesting the better. Include a variety of small containers to serve dips, olives, jams, and spreads.

Inspiration
​Spring (white and green)
Green grapes, green apples, green olives, Marcona almonds, celery, cucumbers,
​fennel, brie, herbed cheese spread, crusty bread, crackers​, honey

Inspiration
Antipasto Board
​Cured meats, sliced cheeses, cheese, dried fruit, olives, honey, bread sticks, and crackers 

​Inspiration
Vegetarian Sheet Pan Appetizer
A block of Feta, chic peas, cherry tomatoes, sliced fennel, oil cured olives, carrot sticks, crusty bread

Recipe from the wonderful cookbook Small Victories by Julia Turshen

Serves 4-6

2 large leeks, split in half lengthwise and washed
A handful of fresh Italian parsley sprigs, stems and leaves separated
A handful of fresh mint sprigs, stems and leaves separated
A handful of fresh basil sprigs, stems and leaves separated
6 cups cold water
Kosher salt
3 Tablespoons unsalted butter
1 ½ cups frozen peas
Crème fraiche or sour cream for serving
Chives, chopped for serving

1. Roughly chop the dark green tops, root ends, and tough outer layers of the leeks and put them in a large pot. Roughly chop the remaining leeks(the white and light green parts), wash them, and set aside. 
   
   
2. Add the stems from the parsley, mint, and basil to the pot along with the water and 1 ½ tsp salt and bring to a boil. Lower the heat to a simmer and let the stock cook quietly for 30 minutes. Strain the stock through a fine-mesh strainer into a large bowl and set aside. Discard the contents of the strainer.
   
   
3. Wipe the pot dry and put it over medium heat. Add the butter, the reserved chopped and washed leeks, and a large pinch of salt and cook stirring, until the leeks are softened and translucent, about 10 minutes. Do not brown. 
   
   
4. Add the peas. Slowly pour in the warm stock, leaving any grit on the bottom of the bowl behind. Turn off the heat and let the soup cool to room temperature (the residual heat will cook the peas).
   
   
5. Once the soup has cooled, add the leaves from the parsley, mint, and basil to the pot. Puree the soup with an immersion blender, or with a regular blender. Season with salt and pepper. 
   ​
6. Reheat the soup and serve warm, or chill it thoroughly. Serve with crème fraiche and sprinkle with chives.

Variations:

• Puree or not! I love this soup partially pureed with lots of texture.
• Add a protein-cooked chicken, shrimp, scallops, or even white beans. Puree the soup first, then add to the pureed soup and heat through.
• Add diced potatoes to the soup while it is cooking. Add 5 minutes to the soup cooking time.
• Instead of soup, make a side dish. Add just enough stock (start with 1/2 cup) to the sautéed leeks and peas to warm the peas through. Turn off the heat and gently stir in 2 tablespoons of very cold butter to create a creamy finish. 
• Serve the soup cold on a hot day!

​Serves 4
1 pound frozen peas
2 medium leeks, about 8 ounces trimmed-white to light green parts, rinsed of dirt and cut into 1-inch slices 
2 garlic cloves, peeled and minced
2 cups tiny potatoes-any color
1/4 cup dry white vermouth, white wine, or water
2 tablespoons olive oil, plus more for drizzling
2 teaspoons kosher salt, plus more for sprinkling
Fresh black pepper
8 bone-in, skin-on chicken thighs
2 tablespoon fresh dill, roughly chopped
1 tablespoon fresh mint, chopped
 

1. Heat the oven to 425 degrees. 
2. On a sheet pan, place the sliced leeks, garlic, and potatoes. Drizzle with 2 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and a few grinds of black pepper. Toss to coat evenly. Pour vermouth into the pan and shake the pan a bit to distribute the liquid.
3. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on top of the vegetables around the out edges of the pan. Sprinkle with remaining salt and a few grinds of black pepper. Roast for 15 minutes. Add the peas to the pan. Continue cooking for 5-10 minutes or until the chicken skin is browned and the potatoes are fork tender.
4. Remove the sheet pan from the oven. Sprinkle with the chopped dill and mint. Shake the pan to coat the vegetables with any accumulated juices and the herbs. Serve hot.

 
Serving Suggestions:
Cold Salad: Toss the cooked vegetables and potatoes in a bowl. Remove the cooked meat from the bone and add to the bowl. Add   a squeeze of lemon and toss. Serve with a glass of white wine!
 
Soup: Heat stock (chicken or veg). Add the cooked vegetables, potatoes, and chicken meat into the broth. Heat just until hot. 

¼ cup smoked paprika
1 tsp chipotle power or ¼ tsp cayenne pepper
1 tablespoon granulated garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons Kosher salt

Combine ingredients in an airtight container and store in the pantry.

Uses:
Add to Liz's Vinaigrette to make delicious dressing.
Add to mayonnaise and dress coleslaw.
Use with any fish or meat taco
Add to chili, stew or soup.
Season fish, chicken, or meat.
Season roasted vegetables.

Serves 4
 
¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk) 
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand) 
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving

1. In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes. 
2. Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.  
3. Remove from the heat and serve over rice with the lime, and herbs on the side. 

​Variations:

• Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2). 
• Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.

Serves 4 

½ pound angel hair pasta 
1 pound Andouille-style sausage (or other spicy, cured sausage), sliced 1/4 inch thick
2 tablespoons olive oil
1 small onion, slice thin
3 garlic cloves, sliced thinly
1 24-ounce bottled tomato sauce (or 1 28-ounce can diced tomatoes and 1 6-ounce can tomato paste) 
½ tsp red pepper flakes
1 pound 26-30 sized raw shrimp, shelled and deveined 
½ cup fresh flat-leafed parsley, chopped
Kosher salt ground pepper to taste
Parmegiano Reggiano, freshly grated

1. To cook the pasta, bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente, about 6-8 minutes. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the leftover water to add to your sauce if you like.

1. While the pasta is cooking, heat a large sauté pan with the oil over medium-high heat.  When the oil is hot, add the sausage, onion, and garlic slices.  Cook stirring occasionally until the sausage is lightly browned and the onions have softened, about 5 minutes.
   
   
2. Stir in the diced tomatoes, tomato paste, and red-pepper flakes. Reduce the heat, cover and simmer for 5 minutes. 

 

1. Add the shrimp and continue to cook, covered, just until the shrimp are opaque, about 4 minutes. Add the cooked pasta to the sauce with ½ to 1 cup of the reserved pasta water if a thinner sauce is desired. Cook for 1 minute to allow the pasta to absorb the flavorful sauce. Turn off the heat and add the parsley. Season with salt and pepper to taste. Serve hot with parmesan cheese on the side.

 
Variations:

• For a low carb version, serve with cooked spaghetti squash or zucchini noodles instead of pasta
• Cook sliced mushrooms with the sausage and onions.
• Add black olives (kalamata or oil cured) and/or capers with the diced tomatoes
• Add canned artichoke hearts with the diced tomatoes

Cooking Your Meal-things to keep in mind.
 

• Different ingredients cook at different times. Start with the slowest-cooking ingredient, then add items, ending with whatever cooks fastest.
• Size: The smaller an ingredient is chopped, the faster it will cook. 
• Density: Density of ingredients is important. Small chunks of carrots may still take longer to cook through than larger pieces of tomatoes or other less dense vegetables. 
• The closer the sheet pan is to the heat source, the crisper and browner everything will get. Ingredients at the pan’s edges cook faster than those in the middle. The more spread out the ingredients are, the more air will flow between them, browning them further. 
• Temperature is important. Set your oven to a higher temperature for deeper color and a lower temperature for slower, more even cooking. 
• Use your broiler. You can also run quick-cooking ingredients under the broiler for a meal in minutes. Place your pan further away from the boiler  to give you more wiggle room with the browning.

 
Equipment

• Low rimmed sheet pans allow for better air flow under and over your ingredients. Larger is better-measure the inside of the pan from inside rim to inside rim-about 15 by 11 inches is ideal, and a little larger if possible. You want to allow for plenty of surface area for even cooking and browning.
• Use uncoated sheet pans. Pans with a non-stick coating should not be used in high heat cooking.
• Cook right on the sheet pan surface for better browning on the underside of your ingredients. You can also line with parchment paper or foil-although it might affect the bottom browning of your ingredients.
• Oven cooking-400-450 degrees
• Use “convection” setting for best heat flow across the pan.
• Oven rack placement- the closer your sheet pan is to the heat source, the crisper and browner the ingredients will get. 
• Use your broiler to cook or to brown up sheet pan meals at the end of cooking as needed. When cooking under the broiler, set your rack about 5 inches away from the heat. Leave oven door ajar if cooking high fat meat that may splatter onto heating element.

Flavoring
Fats

• Fat adds flavoring and moisture in high heat cooking.
• Fat helps to brown ingredients and evenly cook them on your sheet pan. 
• Use quality cooking oil or natural fats. Ie…Extra virgin olive oil, olive oil, avocado oil, coconut oil, bacon fat, lard, ghee, butter.

 
Herbs and Spices

• Sprigs of hardy fresh herbs can stand up to higher heat cooking when tossed with oil to keep them moist. Thyme, oregano, rosemary, and sage are all good options. 
• Avoid tender herbs like basil, chives, parsley, cilantro and mint, which can turn burn in high heat cooking. These are best when added after the meal has been cooked.
• Ground spices and spice blends can be sprinkled on prior to cooking or used in marinades, pastes and rubs.

Salt and Pepper

• Season your ingredients well before cooking with salt and pepper.

 
Choosing a Protein
 

• Bone-in meats take longer to cook than boneless
• Thinner cuts take less time to cook-think chicken tenders vs. whole chicken breast
• Fat on your protein adds flavor to your meal
• 1/3 to ¾ pound per person
• Dry your protein with a paper towel before seasoning-this will help in browning

 
Poultry

• Dark meat takes longer to cook than white meat
• Bone-in chicken takes longer to cook than boneless
• Keep the skin on your chicken. The skin provides flavorful fat to the cooked meal. 

Suggested Cooking Times at 425 degrees
Breast, boneless-whole (1/2 lb)                                     20 minutes   
Breast, boneless, sliced into 1-inch strips                   10 minutes
Thighs, bone-in                                                                   30-40 minutes
Thighs, boneless                                                                 15-25 minutes
Pork

• Boneless chop (1-inch thick)                                           20 minutes
• Bone in chop (1-inch thick)                                             20-30 minutes
• Sausage-raw (pierce all over with fork)                       15-20 minutes
• Pre-cooked sausage                                                          10-15 minutes

Beef

• Sirloin tips-high fat                                                            15 minutes
• Ground beef in large pieces or as meatballs              15-20 minutes

 
Seafood                                                                                

• Shrimp                                                                                   5-10 minutes
• Fish fillet                                                                               10-20 minutes
• Scallops                                                                                   5-10 minutes

 
 
Adding Vegetables

• Always use toss vegetable with a  good quality oil before cooking. Thi will help to brown them, add flavor, and moisture.
• Vegetables cook down significantly under high temperatures, so always err on the side of more.
• Cut same size for even cooking.
• Give them plenty of space on the pan for even browning.
• Dense vegetables — potatoes, radishes, winter squashes — take the longest to cook depending on oven temperature and cut size. 
• Vegetables with a higher moisture content can take less time, 10 to 25 minutes.
• To caramelize vegetables with a very high moisture content — zucchini and tomatoes in particular — it can take longer because the moisture needs to evaporate before browning can occur. Roasting at a high temperature, 425 to 450 degrees, can speed things up.
• Leafy vegetables — kale, broccoli rabe, bok choy, chard — will cook quickly, 3 to 10 minutes. If the leaves are thoroughly dry, they will turn crisp and brown. Kale and chard can turn to brittle and chip-like if you use enough oil.

 
Approximate cooking time at 425 degrees
Asparagus, whole                           8–15 minutes, depending on thickness
Beets                                                 25–40 minutes
Broccoli                                             15-20 minutes
Brussels sprouts, halved              15-20 minutes
Butternut, or winter, squash      20–40 minutes
Cauliflower                                      15-25 minutes
Carrots                                              25-35 minutes
Cherry tomatoes, whole             20 – 50 minutes for caramelized
Peppers (red, green, orange)      15-30 minutes
Potatoes                                           25 – 35 minutes
Sweet potatoes                              25-35 minutes
Zucchini or summer squash        20-45 minutes 
 
 
 
Additions

• Garlic cloves, sliced or smashed
• Lemons, thinly sliced
• Capers
• Olives-oil cured, and vinegar soaked
• Feta cheese chunks

 
 
 ​

Serves 4 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil 
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
 Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
 ½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers

1. Heat the oven to 400 degrees with a rack set in the lower third. 
2. On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
3. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Variations:

• Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
• Add canned chick peas and thinly sliced fennel.
• Add broccoli, asparagus, peppers, or other veg and serve as a meal.
• Instead of cumin use smoked paprika or rosemary.

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below) 
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings. 
White rice, for serving

1. Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
2. Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
3. Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly. 
4. Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
5. Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.

Alternatives:

• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• Swordfish or salmon 
• Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
• Add 1 large sliced red pepper
• Add 1/2 of a red onion, sliced
• Substitute green beans for the asparagus