Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Italian Fish Remove all Source Saveur (27) My Recipes (2) Jamie Oliver (1) Los Angeles Times (1) NPR (1) Show all... Oh Hey Great! (1) Traveler's Lunch Box (1) Difficulty Easy (16) Medium (13) Hard (1) Season Summer (11) Spring (7) Winter (5) Fall (3) Occasion Christmas (2) Backyard BBQ (1) Cocktail Party (1) Easter (1) Technique Saute (14) Fry (5) Bake (4) Roast (4) Chill (3) Show all... Slow Cook (3) Poach (2) Grill/Barbecue (1) No Cook (1) Stew (1) Topic Recipe (34) 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:Italian,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 01/15/2013 Squid-Ink Pasta with Salt Cod Confit The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti. Issue #153 03/17/2012 Pesce alla Palermitana (Whole Roasted Fish "Palermo Style") Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper. Issue #146 12/21/2011 Swordfish Puttanesca Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish. Issue #144 03/18/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 01/09/2011 Pasta with Sardines The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993). Issue #136 10/08/2010 Pesce Spada alla Ghiotta (Swordfish with Olives and Capers) This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers. Issue #133 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 01/23/2010 Pasta with Spicy Tomato-Beer Sauce In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer. Issue #123 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 10/09/2012 Cacciucco (Tuscan Seafood Stew) This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold. Issue #110 03/06/2007 Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 10/30/2007 Roasted Sea Bass Filets with Chanterelles We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used. Issue #62 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 05/14/2007 Red Snapper with Tomato Sauce, Olives, and Onions A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine. Issue #34 03/08/2007 Sole Roasted with Seasoned Bread Crumbs Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole. Issue #32 « Previous 1 2 Next »