In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions, and 2 tablespoons of the sesame oil.

Add the fish fillets, bread side down, and cook until golden brown, about 1 minute.Carefully turn the fillets over and cook for 30 seconds.

Remove from the heat and transfer the fillets to a paper towel-lined plate..Season the arugula with the remaining 1 tablespoon of olive oil, lemon juice and salt and pepper.Mound the salad on plates and arrange 2 fish fillets, bread side up, in a crisscross pattern next to the salad.

Drizzle the mosto oil and pesto around the salad and scatter the olives on top..Originally appeared: May 2012.(Keep screen awake).

3 garlic cloves, thinly sliced.

1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped.says the brush is "an awesome grill tool” and that “it had the grates cleaned in less than 10 seconds.” They also added they had “no worries about particles coming loose,” either..

If you no longer desire to find foreign and unwanted objects in your grilled food, this.is an essential barbecue tool to have on hand.

And right now, it’s only $25 at Amazon.. At the time of publishing the price was $25.6 to 8 servings.Velvety spinach and tender shaved brussels sprouts are combined with garlic-infused double cream — heavy cream that has been simmered until reduced by half for extra richness — in this vegetable-forward dish.