Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Fish Summer Remove all Source Saveur (90) Chow (2) Aggie's Kitchen (1) Another Pint Please (1) Caviar and Codfish (1) Show all... Cooking with Amy (1) Culinate (1) Elizabeth's Edible Experience (1) Food is Luv (1) Homesick Texan (1) Jamie Oliver (1) Kitchen Unplugged (1) Kurt Michael Friese (1) Matt Bites (1) New York Magazine (1) New York Times (1) Rasa Malaysia (1) The Kitchn (1) The Noshery (1) The Passionate Cook (1) The Paupered Chef (1) We Heart Food (1) Yum Sugar (1) coconutlime.blogspot.com (1) lisa is cooking (1) thecookscottage.typepad.com (1) www.zencancook.com (1) Difficulty Easy (74) Medium (39) Cuisine American (43) French (14) Mexican (12) Italian (11) Gluten-Free (5) Show all... Hawaiian (5) Caribbean (4) Asian (3) Chinese (3) Greek (3) Irish (3) Japanese (3) Quick & Easy (3) Central/South American (2) Healthy (2) Mediterranean (2) Spanish/Portuguese (2) Tex-Mex (2) African (1) Cajun/Creole (1) Classic (1) Indian (1) Kid-Friendly (1) Moroccan (1) Other (1) Simple (1) Southern/Soul Food (1) Vietnamese (1) Occasion Backyard BBQ (11) Easter (5) Birthday (1) Technique Grill/Barbecue (27) Fry (25) Saute (23) Bake (13) Roast (9) Show all... Poach (8) Chill (6) Broil (5) Marinate (5) Slow Cook (5) No Cook (4) Braise (3) Steam (3) Stir-Fry (2) Stew (1) Topic Recipe (117) 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 = "Season:Summer"; var omni_prop8 = "Course:Main Course,Main Ingredient:Fish,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 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 05/02/2007 Veracruz-Style Empanadas Empanadas, or turnovers, can be found throughout Mexico. One of our favorite fillings is minilla, a spicy mixture of shark, olives, and capers. Issue #12 05/02/2007 Shark Empanada Filling This delicious filling is almost as Spanish as it is Mexican. 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 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 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for 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 03/23/2007 Steamed Sea Bass The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. Issue #6 02/15/2007 Smoked Trout Hash Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper. Issue #6 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/27/2007 Smoked Salmon with Pickled Chanterelles Smoking must have been invented for salmon—it brings out a welcome rustic flavor in the fish. Issue #5 01/27/2007 Snapper with Rosemary–Basil Oil An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper. Issue #5 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 01/23/2007 Kumu with Lemongrass Sauce The sweetness of the fish and tanginess of the lemongrass combine beautifully in this delicate dish. Issue #3 01/23/2007 Seafood Laulau Like a seafood present, this dish is beautifully wrapped in fresh Hawaiian ti leaves. Issue #3 01/23/2007 Fish Steamed in Leaves Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself. Issue #3 01/23/2007 Poke Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite. Issue #3 01/22/2007 Anglerfish Grilled in Fig Leaves This recipe is simple and elegant, with a hint of sweetness thanks to the fig leaves. Issue #1 « Previous 1 2 3 4 5 . . .6 Next »