Main Course
8665 recipes found
Seafood Pasta With Tomato and Crushed Olives
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Sopa Da Panela (Soup Of The Kettle)
'Big Night' Timpano
Skirt Steak With Chipotle Spice Rub
Halibut, Chard and Potato Casserole
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn’t as easy to find here as halibut or Arctic char, both of which I’ve used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund’s highest rating. Make sure to cover this tightly so the fish doesn’t dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won’t dry out.
Camaroes Recheados (Stuffed Prawns)
Arroz de Verduras (Vegetable Rice)
Marinated Tofu Sandwich With Greens
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
Seafood Stew
Scallop Napoleon With Crisp Potatoes
Halibut With Fava Beans and Asparagus
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Halibut Steaks With Pesto Sauce
Summer Aioli Feast
In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them. Use this list of vegetables to guide you, but rely on the market when you make your choice. You don’t have to serve everything on the list.
Broiled Fish With Lemon Curry Butter
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
Seared Fish With Beet Salsa
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small – about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you’re vegetarian or vegan, try it with grains; it’s especially nice with red quinoa.
Chicken Under a Brick
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
Halibut Kebabs With Grilled Bread and Pancetta
Greek-Style Dinner Pie With Leftover Greens
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish
Broiled Halibut With Saffron Rice
Halibut Steaks With Olive Caper Sauce
Greens and Mushroom Panini
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
South Carolina Chopped Barbecue
Cha Ca La Wong
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.