Flavorings certainly make a huge difference to the taste of our food. The basics of salt and pepper have branched into multiple sources of salt and multiple styles of peppers. Liquid flavorings boost the impression of the taste such as the usage of balsamic vinegar, white and red wine vinegar, and apple cider. These strong enhancements can make or break a dish. When used properly, the taste is frequently desirable and a favorite dish is created. A dash of flavored cider or flavored vinegar works very well with fish. Try my Mediterranean style fish for a fast and flavorful entrée. Begin with a fresh fillet of white fish, deboned and with the skin and scales removed. Marinate the fish in white wine or sherry for about 30 minutes, if desired. Pat the fish dry and sear the fish to seal in its natural flavors. Reduce the heat and cook the fish to the desired completion. Lightly salt the fish with kosher salt. Set the seared fish aside. In a non-stick skillet, gently toss very finely julienned carrots and green bell peppers with a dash of red wine vinegar, apple cider and thyme for only 45 seconds. Top the cooked fish with the fresh vegetable topping for a stunning presentation and impacting flavors. © Kelly McBride Loft