Main Course
8665 recipes found
Swordfish Nicoise
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.
Skewered Swordfish And Zucchini (From Louisa Hargrave)
Cataplana
Lacquered Swordfish With Green Onions
Umami Garlic Noodles With Mustard Greens
The key to this heady noodle dish, adapted from “Vietnamese Food Any Day” (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook’s author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There’s also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you’d rather not use it, nutritional yeast also works well. If you can’t get mustard greens, substitute baby kale or spinach.
Kale and Oven-Dried-Tomato Lasagna
Fish and Vegetables
Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes)
Wok-Seared Cod With Mushrooms and Peas
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and peas, flavored with that feisty duo of garlic and ginger, are quickly cooked (there is no other way in a stir-fry) and then pushed aside in the wok before the fish is added. The naturally flaky cod would fall apart if it were tossed around, so it is seared and turned once. Finally, everything is gently stirred together with peas and a mixture of broth, soy sauce and rice wine, which glazes the fish and vegetables. Serve piping hot, with rice or soba noodles that ideally have been cooked while you prepped the ingredients for the stir-fry. A 12-inch stainless steel skillet can stand in for a wok, though it does not perform as well.
Portuguese-Style Steamed Mussels
Spaghetti With Swordfish
Caldo Verde With Lobster
Ruth Messinger's Gefilte Fish
Jimmy Schmidt's Swordfish With Ginger and Grapefruit
Wild Mushroom Lasagna
Steamed Cod With Favas and Aioli
This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I’d made a fish soup for a dinner party. Now I think I might serve the improvised dish at my next dinner party.
Swordfish, Bay Leaf And Orange Brochettes
Grilled Swordfish
Shrimp al Ajillo (Shrimp and Garlic)
Pan-Fried Halibut With Spiced Chickpea and Herb Salad
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn’t really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.
Brown Rice Casserole
Grilled Lamb Chops With Mint Chutney