Main Course
8665 recipes found
Evelyn Trapido's Gefilte Fish Goes Hawaiian
Shrimp With Lobster Sauce
Whole Roasted Red Snapper
Alfredo Viazzi's Spaghettini Cacio e Pepe
Shrimp Wiggle
Psari Mayoneza (Fish With Mayonnaise)
Sautéed Red Snapper With Rhubarb Sauce
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks with no added liquid -- it contains plenty, as you'll see -- and needs almost no preparation other than a quick trim and rinse. If the stalks are very large -- more than an inch wide and a foot long -- use a vegetable peeler or a paring knife to remove the strings and cut into 4 or 5 inch pieces. (Never eat the rhubarb leaves; they contain toxic levels of oxalic acid, which gives rhubarb its astringency.)
Fish With Shiitakes
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Red Snapper With Sweet Pepper And Garlic Sauce
Sesame Noodle Soup With Ginger and Chilies
Crab and Spinach Mornay
Red Snapper Sandwiches With Jalapeno Mayonnaise
Steamed Fish Fillets With Hard-Cooked Egg Sauce
Red Snapper Stew With Aioli
Halibut With Parsley-Shellfish Sauce
Seared Halibut With Anchovies, Capers And Garlic
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.
Endives et poulet au gratin (Endives and chicken au gratin)
Ba-Nam's Cha Gio
Spaghettini and Mussels With Green Sauce
Red Snapper and Clams With Tomato Cream Sauce and Basil
Chicken Breasts and Endive With Fennel-Coriander Marinade
Chicken and Noodles With Sesame-Ginger Dressing
Crab-Meat Quiche
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).
Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.