Aggie's Kitchen (1)
Main Course (43)
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
We like sea bass for this dish, but any firm white fish can be substituted.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
The fresh and zesty green sauce pairs perfectly with the smokey flavor of the grilled sirloin.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
The chanterelle mixture may be prepared a day in advance.
This preparation is a delicious, easy alternative to grilling bluefish.
Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
If wild asparagus is unavailable, substitute pencil asparagus.
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.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
The addition of fennel in this preparation adds a richer dimension to this delicate fish.
This method of cooking a whole striped bass keeps it very moist.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
There are few better ways to start the day than with a meal of freshly caught trout.