Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course American Winter Fish Remove all Source Saveur (16) Eat Blog Sleep (1) Elizabeth's Edible Experience (1) Difficulty Easy (9) Medium (9) Occasion Easter (2) Technique Saute (5) Bake (3) Fry (3) Poach (2) Roast (2) Show all... Slow Cook (2) Broil (1) Grill/Barbecue (1) Steam (1) Topic Recipe (18) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Course:Main Course,Cuisine:American,Season:Winter,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 07/18/2008 Homemade Canned Tuna Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Issue #113 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 08/30/2007 Tuna–Noodle Casserole This is an updated version of the great American casserole. Issue #98 01/16/2008 Creamed Tuna on Toast (Apcray on Apcray) To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna. Issue #96 09/04/2007 Beer-Battered Haddock Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results. Issue #95 10/24/2007 Penne Rigate with Smoked Salmon This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California. Issue #51 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 06/28/2007 Cedar-Smoked Salmon You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely. Issue #13 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 07/17/2007 Baked Striped Bass with Fennel and Pernod The addition of fennel in this preparation adds a richer dimension to this delicate fish. Issue #7 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 02/28/2007 Cod with Braised Kale and Potatoes This dish is a study in contrasts—buttery, mild fish and slightly bitter kale. Issue #7 01/23/2007 Steamed Trout A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout. Issue #2 09/16/2009 Crawfish and Andouille French Bread Pizzas Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue... Does Not Apply Source: Elizabeth's Edible Experience 09/11/2009 Crispy Salmon with Creamed French Lentils Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue... Does Not Apply Source: Eat Blog Sleep