American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Spring Main Course Fish Remove all Source Saveur (8) Another Pint Please (1) Culinate (1) Elizabeth's Edible Experience (1) Food is Luv (1) Show all... Kitchen Unplugged (1) simplyrecipes.com (1) Difficulty Easy (11) Medium (3) Occasion Backyard BBQ (1) Easter (1) Technique Saute (6) Grill/Barbecue (5) Bake (2) Fry (2) Broil (1) Show all... Marinate (1) Roast (1) Slow Cook (1) Topic Recipe (14) 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 = "Cuisine:American,Season:Spring,Course:Main Course,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 05/08/2008 Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish. Issue #112 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 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 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 01/22/2001 Seared Cod A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish. Issue #42 08/17/2007 Grilled Bluefish Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries. Issue #29 04/30/2008 Trout with Morels and Wild Asparagus If wild asparagus is unavailable, substitute pencil asparagus. Issue #19 07/09/2010 Grilled Fish With Tomato-Olive Relish Grill some salmon or halibut, top it with a fresh Mediterranean-inspired mixture, and you’ve got an easy summer dinner. Continue... Does Not Apply Source: Culinate 06/02/2010 Grilled Wild Salmon with Preserved Lemon Relish Preserved lemons are often used in Moroccan cooking. You can buy them at a specialty store or make them yourself. Continue... Does Not Apply Source: simplyrecipes.com 05/18/2010 Ginger Miso Salmon Salmon dishes are often thought to be the harbinger of spring. Here is a wonderfully easy and delicious recipe with an Asian flair. Continue... Does Not Apply Source: Food is Luv 05/08/2010 Chinese Lemon Fish This light, flaky fish from Chinese-born, Barcelona-living Gattina is delicious when freshly made, but utterly fabulous as a buffet dish at room temperature the next day. Continue... Does Not Apply Source: Kitchen Unplugged 09/25/2009 Grilled Trout with Oregano and Lemon Trout simply stuffed with lemon and oregano and grilled is about the freshest way you can eat any whole fish. Continue... Does Not Apply Source: Another Pint Please 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