Dinner
8856 recipes found
Swordfish With Lemon and Fennel
This dish is truly clever weeknight cooking — sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.
Sea Trout With Anchovies And Tomatoes
Swordfish With Bread Crumb Salsa
Brook Trout Roasted With Sage, Walnuts and Bacon
Cary Neff's Fish Lasagna With Tea Sauce
Sablefish with Hazelnut Crust
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach
This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.
Sauteed Swordfish With Fennel
Grilled trout
Swordfish With Sweet and Hot Peppers
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.
Skewered Swordfish And Zucchini
Cold Poached Trout With Horseradish Sauce
Swordfish on Black Bean and Pineapple Salsa
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, “that you don’t have to have butter and cream to make something taste wonderful.” That is no less true today, even if salsas are much more common in our cooking lives. If you’re in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)
Naked Tofu With Cold Sesame Soba Noodles
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Eggplant-Mushroom 'Lasagna' for a Crowd
Grilled Bluefish With Chourico And Clams
Grilled Swordfish Steaks With Asian Barbecue Sauce
Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta
Grilled Swordfish With Sweet-and-Sour Sauce
Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Swordfish Nicoise
Skewered Swordfish And Zucchini (From Louisa Hargrave)
Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup)