Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.
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Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare.
Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection.
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.
Microwave the eggplant first to use less oil in this hearty, sweet-salty chicken dish with lots of sesame flavor.
Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa.
Syrupy reduced orange juice is brushed onto orange and rosemary marinated chicken legs served with an orange, blue cheese, walnut, and spinach salad on the side.
Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns.
Learn how to make this classic Chinese-American restaurant style dish at home. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce. Served with garlic bok choy and steamed rice.
This leek, thyme, and parsley chicken pot pie does it right with a double helping of the best part—the crust. A pizza stone keeps the bottom golden and crisp.
Crunchy stuffing crumbs coat baked chicken with mushrooms in this vintage version of a Campbell's Soup recipe.
A quick stir-fry of pork belly seasoned with chili bean paste and scallions.
Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi.
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
As if the intense flavors of the spice rub weren't enough, this seasoning gets a toasty "blackening" as the chicken cooks in a hot skillet. Creamy smashed potatoes provide the perfect balance.
A fresh green herb and chillis marinade make this Indian dish an interesting take on classic fried chicken. First, it's fried. Secondly, it's spiced just right. And thirdly, well, it's fried.
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less.