Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Fish Saveur Easy Remove all Cuisine American (30) French (18) Gluten-Free (11) Italian (9) Quick & Easy (8) Show all... Classic (6) Japanese (6) Asian (5) Caribbean (5) Hawaiian (5) Mexican (5) Chinese (3) English/Scottish (3) Indian (3) Kid-Friendly (3) Simple (3) Central/South American (2) Eastern European/Russian (2) Greek (2) Healthy (2) Mediterranean (2) Southern/Soul Food (2) Spanish/Portuguese (2) Cajun/Creole (1) Jewish (1) Kosher (1) Other (1) Tex-Mex (1) Thai (1) Vietnamese (1) Season Summer (49) Spring (30) Fall (22) Winter (21) Occasion Backyard BBQ (8) Easter (1) Passover (1) Technique Fry (31) Saute (21) Bake (15) Grill/Barbecue (14) Poach (8) Show all... Marinate (7) Steam (7) Roast (6) Broil (5) Chill (5) No Cook (5) Stir-Fry (4) Stew (2) Braise (1) Slow Cook (1) Topic Recipe (112) 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:Easy"; var omni_prop8 = "Course:Main Course,Main Ingredient:Fish,Source:Saveur,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/24/2000 Roasted Cod with Chanterelles The chanterelle mixture may be prepared a day in advance. Issue #36 10/20/2000 Roasted Whole Fish with Herbs Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America. Issue #34 10/20/2000 Salt Cod Hash This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988). 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 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 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 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 03/14/2002 Deep-Fried Pomfret with Kampot Sauce In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets. Issue #21 03/13/2002 Panfried Cod This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply. Issue #21 12/05/2000 Sashimi Sashimi can be made with almost any fresh saltwater fish. Issue #16 03/08/2007 Halibut with Braised Fennel English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel. Issue #9 02/28/2007 Cod with Braised Kale and Potatoes This dish is a study in contrasts—buttery, mild fish and slightly bitter kale. 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 Vitello Tonnato With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering. 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 01/23/2007 Spicy Pan-Fried Fish Steaks This is a typical dish prepared from the rich abundance of ingredients found in Madras, India. Issue #4 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 « Previous 1. . . 2 3 4 5 6 Next »