Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Fish Easter Medium Remove all Source Saveur (7) Cuisine American (3) Central/South American (1) French (1) Italian (1) Mexican (1) Season Summer (4) Winter (3) Spring (1) Technique Saute (5) Broil (1) Chill (1) Fry (1) Marinate (1) Show all... Poach (1) Roast (1) Topic Recipe (7) 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 = "Difficulty:Medium"; var omni_prop8 = "Course:Main Course,Main Ingredient:Fish,Occasion:Easter,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 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 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 05/02/2007 Fish Veracruz-Style The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers. Issue #12 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