Fresh Fish Recipes
Italy is water-bound, with thousands of miles of beaches, bays, and inlets. Almost everything that swims, from swordfish to sardines, finds its way to the table.
How To Salt Anchovies
The spring and summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.
The spring and summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.
Spicy Hake with Green Peppers - Nasello Piccante ai Peperoni Verdi
Nasello, European hake, comes in a considerable variety of sizes, and while some are best suted to being cooked whole, larger ones will yield very nice fillets that are perfect in a zesty bell pepper sauce.
Nasello, European hake, comes in a considerable variety of sizes, and while some are best suted to being cooked whole, larger ones will yield very nice fillets that are perfect in a zesty bell pepper sauce.
Grilled Saddled Bream With Shallot Sauce - Occhiata alla Griglia Con Scalogni
Thanks to their large eyes and the dark band bordered by white at the juncture between body and tail, saddled bream are easy to recognize. And good, too, especially in the spring. According to Alan Davidson, their best end is on the grill. Here they are, served with a simple shallot sauce.
Thanks to their large eyes and the dark band bordered by white at the juncture between body and tail, saddled bream are easy to recognize. And good, too, especially in the spring. According to Alan Davidson, their best end is on the grill. Here they are, served with a simple shallot sauce.
Three-Colored Salema Recipe - Salpe in Bandiera - Stewed Fish and Vegetables
Salema, salpa in Italian, is a distinctive fish with bright yellow stripes running down its sides. This is a simple recipe for fish stewed with vegetables, whose colors -- red, white, and green, match those of the Italian flag, or Bandiera.
Salema, salpa in Italian, is a distinctive fish with bright yellow stripes running down its sides. This is a simple recipe for fish stewed with vegetables, whose colors -- red, white, and green, match those of the Italian flag, or Bandiera.
Amberjack Croquette Recipe - Polpette di Ricciola - Amberjack Croquettes
Depending upon the size of the amberjack, you may want to cook it whole or just use the fillets. This is a tasty recipe for fish balls made from amberjack fillets.
Depending upon the size of the amberjack, you may want to cook it whole or just use the fillets. This is a tasty recipe for fish balls made from amberjack fillets.
Bronze Bream in Tomato Sauce Recipe - Paganello al Pomodoro
Fish and tomato work very well together, and there are therefore a great many variations on the theme. This bream is roasted with tomatoes.
Fish and tomato work very well together, and there are therefore a great many variations on the theme. This bream is roasted with tomatoes.
Italian Jewish Stewed Gray Mullet Recipe - Cefali in Umido all'Ebraica
This stewed mullet recipe is one of the traditional dishes Italian Jews prepare for Sukkot, the Feast of the Tabernacles. Quite tasty, and one needn't await the Holiday to prepare it.
This stewed mullet recipe is one of the traditional dishes Italian Jews prepare for Sukkot, the Feast of the Tabernacles. Quite tasty, and one needn't await the Holiday to prepare it.
Salt-Roasted Salmon with Dill Recipe - Salmone all'Aneto
Salt-roasting is a perfect technique for cooking salmon, because the salt will draw some of the oil from the fish, leaving it lighter and easier to digest.
Salt-roasting is a perfect technique for cooking salmon, because the salt will draw some of the oil from the fish, leaving it lighter and easier to digest.
Rustic Salt-Roasted Dentex Recipe - Dentice Alla Rustica
Dentice, dentex, is one of the most prized Mediterranean fish. Rich, flavorful, and gains a special something when prepared with this rustic capery sauce and salt roasted. If you live beyond the Mediterranean, Sea Bream is an excellent substitute.
Dentice, dentex, is one of the most prized Mediterranean fish. Rich, flavorful, and gains a special something when prepared with this rustic capery sauce and salt roasted. If you live beyond the Mediterranean, Sea Bream is an excellent substitute.
Fish Spiedini with Herbs - Spiedini di Pesce alle Erbe - Fish Kebabs with Herbs
The combination of salmon and monkfish works very well in these fish kebabs with herbs.
The combination of salmon and monkfish works very well in these fish kebabs with herbs.
Salmon with Herbs - Salmone Agli Aromi
Roasting foods in salt is a very easy technique, and despite what you might think, does not result in salty foods: The heat transfers rapidly though the salt and seals what's being cooked. Here, in addition, we have several slices of lemon that further isolate the fish. Though the recipe serves 4, you could easily reduce it (for a romantic occasion) by using a shorter (not thinner) salmon fillet that weighs half as much.
Roasting foods in salt is a very easy technique, and despite what you might think, does not result in salty foods: The heat transfers rapidly though the salt and seals what's being cooked. Here, in addition, we have several slices of lemon that further isolate the fish. Though the recipe serves 4, you could easily reduce it (for a romantic occasion) by using a shorter (not thinner) salmon fillet that weighs half as much.
Roast Sea Bass with Herbs - Orata Al Forno Con Gli Aromi
Little is more spectacular than a really good sea bass. Though the modern recipe calls for olive oil, Venetians traditionally used butter instead.
Little is more spectacular than a really good sea bass. Though the modern recipe calls for olive oil, Venetians traditionally used butter instead.
Reef Mullet Livorno Style, or Triglie alla Livornese
Reef mullet are bony, but also quite tasty, do very well when cooked quickly in Livorno's zesty hot-pepper-laced tomato sauce.
Reef mullet are bony, but also quite tasty, do very well when cooked quickly in Livorno's zesty hot-pepper-laced tomato sauce.
Ray Salad with Chickpeas - Insalata di Razza Con Ceci
As fish go, rays are not particularly prized: the skin is tough, and it is covered with a protective mucus layer that must be removed: Italian fishmongers usually take care of this. Also, given a choice, select smaller rather than larger rays. One generally eats either the liver or the wings. Got some wings? How about Insalata di Razza Con Ceci, Ray Salad with Chickpeas?
As fish go, rays are not particularly prized: the skin is tough, and it is covered with a protective mucus layer that must be removed: Italian fishmongers usually take care of this. Also, given a choice, select smaller rather than larger rays. One generally eats either the liver or the wings. Got some wings? How about Insalata di Razza Con Ceci, Ray Salad with Chickpeas?
Stewed Scad - Suri in Umido
Suri, or scad, are small to medium-sized fish, and Alan Davidson says to either fry them or treat them as you might a mackerel, adding that they're not as tasty as macherel, but are easier on the digestion. Don't want to fry them? How about making Suri in Umido, Stewed Scad?
Suri, or scad, are small to medium-sized fish, and Alan Davidson says to either fry them or treat them as you might a mackerel, adding that they're not as tasty as macherel, but are easier on the digestion. Don't want to fry them? How about making Suri in Umido, Stewed Scad?
Scabbard Fish Fillets with Bread Crumbs - Filetti di Spatola al Pane
Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready. This is a simple recipe for breaded baked scabbard fish.
Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready. This is a simple recipe for breaded baked scabbard fish.
Lemony Tuna - Tonno al Limone
Lemon and fish are truly a marriage made in heaven, and this lemony fresh tuna recipe will quickly become a favorite. It's Sardinian.
Lemon and fish are truly a marriage made in heaven, and this lemony fresh tuna recipe will quickly become a favorite. It's Sardinian.
Tomatoey Stewed Eel - Anguilla al Pomodoro
Eel is one of the standard elements in a Fish-based Christmas Eve dinner, what is often referred to as the Seven Fishes dinner. Tomatoey stewed eel is so good, however, that you won't want to limit it to the holidays.
Eel is one of the standard elements in a Fish-based Christmas Eve dinner, what is often referred to as the Seven Fishes dinner. Tomatoey stewed eel is so good, however, that you won't want to limit it to the holidays.
Tuna with Stewed Peppers, Tonno con Peperonata
Tuna steaks quickly cooked, and served with a rich bed of stewed peppers. A classic Sicilian dish.
Tuna steaks quickly cooked, and served with a rich bed of stewed peppers. A classic Sicilian dish.
Tonna Ammuttunatu
Fried tuna filets served with fresh peas, all delicately seasoned with mint. A classic Sicilian dish.
Fried tuna filets served with fresh peas, all delicately seasoned with mint. A classic Sicilian dish.
Agghiotta di Tonno
Agghiotta di Tonno is one of the most classic Sicilian ways to cook up fresh tuna: Cubed, and gently stewed with peppers onions, and spices.
Agghiotta di Tonno is one of the most classic Sicilian ways to cook up fresh tuna: Cubed, and gently stewed with peppers onions, and spices.
Sicilian-Style Swordfish - Pesce Spada alla Siciliana
The perfect way to cook a fresh swordfish steak: Lightly marinated, breaded, and grilled. Perfect!
The perfect way to cook a fresh swordfish steak: Lightly marinated, breaded, and grilled. Perfect!
Baked Sea Bass, or Spigola al Forno
Sea Bass is quite versatile, but when it's quite fresh, simplicity is best.
Sea Bass is quite versatile, but when it's quite fresh, simplicity is best.
Pickled Mackerel, Sgomberi All'Aceto
This isn't quite pickling -- the fish isn't in the vinegar for that long -- but it is a tasty way to prepare mackerel in the summer, and will substantially reduce its fattiness. You could serve this either as a main course or an antipasto.
This isn't quite pickling -- the fish isn't in the vinegar for that long -- but it is a tasty way to prepare mackerel in the summer, and will substantially reduce its fattiness. You could serve this either as a main course or an antipasto.
Sole with Olives, or Sogliola Alle Olive
Sole is an extraordinarily versatile fish, and works beautifully with all sorts of ingredients. In this case, black olives.
Sole is an extraordinarily versatile fish, and works beautifully with all sorts of ingredients. In this case, black olives.
Salmon Filet with Champagne, Filetto di Salmone allo Champagne
Quick, easy, and perfect for company. An elegant salmon recipe.
Quick, easy, and perfect for company. An elegant salmon recipe.
Stuffed Sprat, Saraghine Ripiene
Sprat are slightly larger relatives of sardines, and are quite nice stuffed. Easy to prepare, too.
Sprat are slightly larger relatives of sardines, and are quite nice stuffed. Easy to prepare, too.
Turbot in Guazzetto, Rombo in Guazzetto
Turbot, stewed with tomatoes and onion. Quite a tasty way to enjoy turbot, or sole.
Turbot, stewed with tomatoes and onion. Quite a tasty way to enjoy turbot, or sole.
Salmone in Crosta, or in Pastry
Salmon in a pastry crust: Quite elegant, and an excellent dish to serve company.
Salmon in a pastry crust: Quite elegant, and an excellent dish to serve company.
John Dory Filets in Marsala, or Filetto di San Pietro al Marsala
John Dory is a very fine fish, and reaches perfection when its filets are gently simmered in a fish stock and Marsala.
John Dory is a very fine fish, and reaches perfection when its filets are gently simmered in a fish stock and Marsala.
Gilthead Sea Bream Bari Style, Orata All'Uso di Bari
At tasty fish, marinated in herbs and simmered in wine. Elelgant, and ideal for company too.
At tasty fish, marinated in herbs and simmered in wine. Elelgant, and ideal for company too.
Sweet-and-Sour Hake, or Nasello in Agrodolce
Hake is a fine fish, and also good served cold. This recipe is an elaboration of Nasello in Carpione (marinated fried fish, also discussed here), and is an excellent antipasto or hot weather main dish.
Hake is a fine fish, and also good served cold. This recipe is an elaboration of Nasello in Carpione (marinated fried fish, also discussed here), and is an excellent antipasto or hot weather main dish.
Ombrina All'Acquapazza
Ombrina is good, but you could use sea bass if need be to make this tasty stewed fish recipe.
Ombrina is good, but you could use sea bass if need be to make this tasty stewed fish recipe.
Whiting Palermo Style, or Merlani alla Palermitana
Whiting filets, breaded and seasoned with herbs, and baked. Quite easy, and you could do this with other kinds of fish as well.
Whiting filets, breaded and seasoned with herbs, and baked. Quite easy, and you could do this with other kinds of fish as well.
Mormora al Cartoccio
Sea Bream, stuffed with olives can capers, marinated, and baked in a pouch. Easy to do, and a delight to open at table.
Sea Bream, stuffed with olives can capers, marinated, and baked in a pouch. Easy to do, and a delight to open at table.
Tub Gurnard with Tomatoes and Capers, or Capone con Pomodori e Capperi
Simplicity in a pan, and when you cook this is a fine goal to strive for.
Simplicity in a pan, and when you cook this is a fine goal to strive for.
Anglerfish alla Cacciatora, Rana Pescatrice alla Cacciatora
Cacciatora, in the South, means cooked with rosemary and garlic, and the seasonings work beautifully here.
Cacciatora, in the South, means cooked with rosemary and garlic, and the seasonings work beautifully here.
Anglerfish Medallions in Wine, Medaglioni di Pescatrice al Vino
Anglerfish may look ugly at the market, but its flesh is so tasty as to be known as the poor man's lobster. These medallions are extremely good.
Anglerfish may look ugly at the market, but its flesh is so tasty as to be known as the poor man's lobster. These medallions are extremely good.
Grouper with Potatoes, or Cernia con Patate
Groupers are quite tasty, and relatively bone-free. They take well to being roasted, and are nice with potaotes.
Groupers are quite tasty, and relatively bone-free. They take well to being roasted, and are nice with potaotes.
Poor Man's Anchovies, or Acciughe Alla Povera
A simple anchovy antipasto made with fresh anchovies. Quite tasty!
A simple anchovy antipasto made with fresh anchovies. Quite tasty!
Baked Fish with Olives, or Pesce al Forno Con Le Olive
Plain baked fish can be wonderful. However, there are many ways to jazz it up, and spreading a little olive paste over it is quite a nice touch. The recipe will work with both whole fish and fish steaks.
Plain baked fish can be wonderful. However, there are many ways to jazz it up, and spreading a little olive paste over it is quite a nice touch. The recipe will work with both whole fish and fish steaks.
Garfish or Needle Fish with Salmoriglio Sauce: Aguglie col Salmoriglio
Tasty grilled needle fish or gar-fish, with a lemony herby sauce. Quite nice!
Tasty grilled needle fish or gar-fish, with a lemony herby sauce. Quite nice!
An Anchovy Frittata: Alici in Frittata
Fresh anchovies are quite tasty, and this simple fish frittata will be nice either as an antipasto or as the main course of a light meal.
Fresh anchovies are quite tasty, and this simple fish frittata will be nice either as an antipasto or as the main course of a light meal.
Bagiggi, a kind of small fry, and how to fry them
Got lots of tiny fish on hand? One of the tastiest things to do is fry them up!
Got lots of tiny fish on hand? One of the tastiest things to do is fry them up!
Bogues in Tomato Sauce: Boghe al Pomodoro
Bogues are simple fish, and take quite well to being cooked up with tomato sauce. This recipe will adapt well to other kinds of fish as well.
Bogues are simple fish, and take quite well to being cooked up with tomato sauce. This recipe will adapt well to other kinds of fish as well.
Sea Bass Filets in a Mashed Potato Crust
Sea bass, known as branzino or spigola in Italian, is one of the tastiest fish available, and quite versatile too. This is an elegant recipe that will work well when company comes calling.
Sea bass, known as branzino or spigola in Italian, is one of the tastiest fish available, and quite versatile too. This is an elegant recipe that will work well when company comes calling.
Grilled Pandora with Dried Tomato Pesto - Pagello al Pesto di Pomodori Secchi
Grilling is one of the finest ways to prepare fish, and indeed little tastes better than a well-grilled fish. This dried tomato pesto adds a very nice touch to grilled fish.
Grilling is one of the finest ways to prepare fish, and indeed little tastes better than a well-grilled fish. This dried tomato pesto adds a very nice touch to grilled fish.
Grilled Trout, or Trota in Gradela
Grilled Trout, or Trota in Gradela: This recipe from the Vicentino calls for fario trout, a variety that lives close to the bottom, in running water. They rarely exceed 8 inched in length, reach maturity at 2-3 years of age, and have firm, delicately flavored flesh ideally suited to the grill. In short, ideal for home or campground.
Grilled Trout, or Trota in Gradela: This recipe from the Vicentino calls for fario trout, a variety that lives close to the bottom, in running water. They rarely exceed 8 inched in length, reach maturity at 2-3 years of age, and have firm, delicately flavored flesh ideally suited to the grill. In short, ideal for home or campground.
Marinated Tuna, or Tonno con la Marinata
Trapani was famed for its tuna fisheries until well into this century, when commercial boats working the high seas decimated the tuna populations, and thus marginalized the traditional tuna fisheries. Though you'll no longer be able to get the tuna for this from a tonnara, it will be good, and if you wish you could use other large fish steaks too.
Trapani was famed for its tuna fisheries until well into this century, when commercial boats working the high seas decimated the tuna populations, and thus marginalized the traditional tuna fisheries. Though you'll no longer be able to get the tuna for this from a tonnara, it will be good, and if you wish you could use other large fish steaks too.
Tuna Falsomagro, or Falsomagro di Tonno: A delight from the Islands
A rich, tasty way to prepare fresh tuna or any similar fish.
A rich, tasty way to prepare fresh tuna or any similar fish.
Steamed Whitefish With a Tomatoey Olive-and-Caper Sauce
Steamed Whitefish With a Tomatoey Olive-and-Caper Sauce:
Steamed Whitefish With a Tomatoey Olive-and-Caper Sauce:
Reef Mullet in Packets -- Triglie al Cartoccio
Reef mullet are smallish bright red fish that swim about reefs, as their name implies. They are quite flavorful, and this is their downfall, because despite their many spines, people eagerly seek them out. This recipe is from the Veneto, and it has you wrap the fish in aluminum foil before you roast them. Serve them wrapped in their foil, which your diners will be able to peel back at table, bringing up a heady burst of aromas.
Reef mullet are smallish bright red fish that swim about reefs, as their name implies. They are quite flavorful, and this is their downfall, because despite their many spines, people eagerly seek them out. This recipe is from the Veneto, and it has you wrap the fish in aluminum foil before you roast them. Serve them wrapped in their foil, which your diners will be able to peel back at table, bringing up a heady burst of aromas.
Sea Bass in Paper -- Orata al Cartoccio
Sea Bass in Paper, or Orata al Cartoccio: If you haven't cooked it yourself, being served a fish al cartoccio is a delightful experience, because then you get to carefully pull back the paper and discover what the cook has included. Italians will bake almost any kind of fish, including fish steaks, this way, and use their imaginations when it comes to the accompanying shellfish. Therefore, feel free to experiment. In particular...
Sea Bass in Paper, or Orata al Cartoccio: If you haven't cooked it yourself, being served a fish al cartoccio is a delightful experience, because then you get to carefully pull back the paper and discover what the cook has included. Italians will bake almost any kind of fish, including fish steaks, this way, and use their imaginations when it comes to the accompanying shellfish. Therefore, feel free to experiment. In particular...
Sardine Balls in Sauce -- Polpette di Sarde al Sugo
Sardine Balls in Sauce, or Polpette di Sarde al Sugo: Polpette are generally meatballs, though they can also be savory fritters, especially if made with potatoes and leftover roasted meat (ground up for the occasion). However, the word polpetta doesn't imply any particular ingredient -- it's more of a shape, a ball assembled from ground ingredients held together by a binder of some sort, be it egg or potato, and if one wants, one can start with fish. Sicilians do...
Sardine Balls in Sauce, or Polpette di Sarde al Sugo: Polpette are generally meatballs, though they can also be savory fritters, especially if made with potatoes and leftover roasted meat (ground up for the occasion). However, the word polpetta doesn't imply any particular ingredient -- it's more of a shape, a ball assembled from ground ingredients held together by a binder of some sort, be it egg or potato, and if one wants, one can start with fish. Sicilians do...
Fish Pie
Fish Pie: If you enjoy a Seven Fishes type dinner for Christmas Eve, chances are you will have some leftover fish to deal with on Santo Stefano (December 26). Here's a tasty idea.
Fish Pie: If you enjoy a Seven Fishes type dinner for Christmas Eve, chances are you will have some leftover fish to deal with on Santo Stefano (December 26). Here's a tasty idea.
Sole Miller's Style -- Sogliola alla Mugnaia
Sole Miller's Style, or Sogliola alla Mugnaia: The French call this technique Meunière, and it's one of the finest ways to prepare sole or other smaller fish, including flounder and trout. You'll need clarified butter, which you can either purchase or make yourself (see below for instructions).
Sole Miller's Style, or Sogliola alla Mugnaia: The French call this technique Meunière, and it's one of the finest ways to prepare sole or other smaller fish, including flounder and trout. You'll need clarified butter, which you can either purchase or make yourself (see below for instructions).
Tomatoes and Tuna -- Pomodori al Tonno
Tomatoes and Tuna, or Pomodori al Tonno: Tuna fish and tomato go well year round, and become perfection in the summer, when it's hot out. Who could ask for more?
Tomatoes and Tuna, or Pomodori al Tonno: Tuna fish and tomato go well year round, and become perfection in the summer, when it's hot out. Who could ask for more?
Tuna with Peas -- Tonno Coi Piselli
Tonno Coi Piselli -- -- Tuna with Peas
Tonno Coi Piselli -- -- Tuna with Peas
Tuna Croquettes for Days of Abstinence -- Crocchette di Magro al Tonno
Tuna Croquettes for Days of Abstinence, or Crocchette di Magro al Tonno: Up until Vatican II (and even now, if one reads the rules), the Church directed that Catholics avoid meats on Fridays, and also during Lent. On these days one was to eat fish, and this was relatively easily if one lived in a port town or near a lake or river that yielded fish. However, not all people did, and even those who did had to come up with something when fresh fish wasn't available for one reason or another.
Tuna Croquettes for Days of Abstinence, or Crocchette di Magro al Tonno: Up until Vatican II (and even now, if one reads the rules), the Church directed that Catholics avoid meats on Fridays, and also during Lent. On these days one was to eat fish, and this was relatively easily if one lived in a port town or near a lake or river that yielded fish. However, not all people did, and even those who did had to come up with something when fresh fish wasn't available for one reason or another.
Sea Bass Filets, Ligurian Style -- Filetti di Orata Alla Ligure
Sea Bass Filets, Ligurian Style, or Filetti di Orata Alla Ligure: This recipe is from the Lord Nelson Pub in Chiavari, on the Ligurian coast south of Genova.
Sea Bass Filets, Ligurian Style, or Filetti di Orata Alla Ligure: This recipe is from the Lord Nelson Pub in Chiavari, on the Ligurian coast south of Genova.
Fresh Salmon -- Salmone Fresco
Fresh Salmon, Salmone Fresco: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Though the book mentions quite a few fish, most only get one recipe Salmon instead gets two, one of which offers many possibilities.
Fresh Salmon, Salmone Fresco: This recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Though the book mentions quite a few fish, most only get one recipe Salmon instead gets two, one of which offers many possibilities.
Sogliole in Saòr -- Sole in a Sweet-and-Sour Sauce
Sogliole in Saòr, or Sole in a Sweet-and-Sour Sauce: Dino Coltri doesn't mention Sarde in Saòr in his La Cucina Tradizionale Veneta. But he does give a recipe for Sogliole in Saòr, sole with a sweet and sour sauce. He begins by warning that the dish should be prepared at least 48 hours in advance, and can be served either as an antipasto or as a main course.
Sogliole in Saòr, or Sole in a Sweet-and-Sour Sauce: Dino Coltri doesn't mention Sarde in Saòr in his La Cucina Tradizionale Veneta. But he does give a recipe for Sogliole in Saòr, sole with a sweet and sour sauce. He begins by warning that the dish should be prepared at least 48 hours in advance, and can be served either as an antipasto or as a main course.
Chilled Tuna Pie -- Sformato di Tonno a Freddo
Chilled Tuna Pie, Sformato di Tonno a Freddo: This is a simple cool dish that will work quite nicely in the summer months, and will be a perfect light lunch if accompanied by a tossed salad and a bottle of Vermentino di Luni.
Chilled Tuna Pie, Sformato di Tonno a Freddo: This is a simple cool dish that will work quite nicely in the summer months, and will be a perfect light lunch if accompanied by a tossed salad and a bottle of Vermentino di Luni.
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Palermo's Sarde a Beccafico -- Sarde a Beccafico Palermitani
Catanian Stuffed Sardines -- Sarde a Beccafico Catanesi
Catanian Stuffed Sardines, or Sarde a Beccafico Catanesi: Lenore writes, "Have a question: Have you ever heard of Sarde a beccafico (Stuffed sardines). This is very traditional Sicilian dish, where the cleaned sardines are served "open-face" filled with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. Many people add egg to the other ingredients to hold the filling together. The characteristic sour-sweet taste comes marinating the fish in lemon juice."
Catanian Stuffed Sardines, or Sarde a Beccafico Catanesi: Lenore writes, "Have a question: Have you ever heard of Sarde a beccafico (Stuffed sardines). This is very traditional Sicilian dish, where the cleaned sardines are served "open-face" filled with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. Many people add egg to the other ingredients to hold the filling together. The characteristic sour-sweet taste comes marinating the fish in lemon juice."
Roast Eel -- Capitone Arrosto
Roast Eel, or Capitone Arrosto: This is a classic Christmas Eve dish from Altamura, in northwestern Puglia; the authors of Altamura Antichi Sapori note that prior to the general affluence of today it would have been served in well-to-do households. Since eel is fairly fat, you won't need to use much oil in the sauce below.
Roast Eel, or Capitone Arrosto: This is a classic Christmas Eve dish from Altamura, in northwestern Puglia; the authors of Altamura Antichi Sapori note that prior to the general affluence of today it would have been served in well-to-do households. Since eel is fairly fat, you won't need to use much oil in the sauce below.
Sea Bass Roasted in Paper -- Orata al Cartoccio
Orata al Cartoccio -- Sea Bass Roasted in Paper -- Orata al Cartoccio -- Sea Bass Roasted in Paper
Orata al Cartoccio -- Sea Bass Roasted in Paper -- Orata al Cartoccio -- Sea Bass Roasted in Paper
Gilded Cod -- Merluzzo Dorato
Gilded Cod, or Merluzzo Dorato: Simple as fried fish may be, it is also quite satisfying.
Gilded Cod, or Merluzzo Dorato: Simple as fried fish may be, it is also quite satisfying.
Stewed Cod -- Merluzzo in Umido
Stewed Cod, or Merluzzo in Umido: Simple, satisfying, and will feed 4.
Stewed Cod, or Merluzzo in Umido: Simple, satisfying, and will feed 4.
Breaded Cod Fillets -- Merluzzo Impanato
Breaded Cod Fillets, or Merluzzo Impanato: They're easy to do, and surprisingly tasty too.
Breaded Cod Fillets, or Merluzzo Impanato: They're easy to do, and surprisingly tasty too.
Cod, Vicentina Style -- Merluzzo alla Vicentina
Cod, Vicentina Style, or Merluzzo alla Vicentina: Cod with a little onion and a little milk: one of the most classic north Italian fish recipes.
Cod, Vicentina Style, or Merluzzo alla Vicentina: Cod with a little onion and a little milk: one of the most classic north Italian fish recipes.
Torrigiani Style Trout -- Trota Torigiani
Torrigiani Style Trout, or Trota Torigiani: Torrigiani was a well known gourmet who lived at the turn of the century; this is one of many recipes he invented.
Torrigiani Style Trout, or Trota Torigiani: Torrigiani was a well known gourmet who lived at the turn of the century; this is one of many recipes he invented.
Fish Loaf -- Pan Pesce
Fish Loaf, or Pan Pesce: When Lino Bottoni, Mayor of San Remo, a city on the Ligurian coast west of Genova was asked about the conspicuous consumption that's all the rage among vacationers visiting his city, he said it was time people rediscovered pan pesce (fish bread), one of the standard frugal Ligurian dishes of Yore. And gave the recipe:
Fish Loaf, or Pan Pesce: When Lino Bottoni, Mayor of San Remo, a city on the Ligurian coast west of Genova was asked about the conspicuous consumption that's all the rage among vacationers visiting his city, he said it was time people rediscovered pan pesce (fish bread), one of the standard frugal Ligurian dishes of Yore. And gave the recipe:
Reef Mullet Al Cartoccio -- Triglie al Cartoccio
Reef Mullet Al Cartoccio, or Triglie al Cartoccio: Bright red reef mullet look so pretty at the table, and taste so good, that it's well worth picking through their many bones. This recipe is Versilian, from the coastal plain north of Pisa.
Reef Mullet Al Cartoccio, or Triglie al Cartoccio: Bright red reef mullet look so pretty at the table, and taste so good, that it's well worth picking through their many bones. This recipe is Versilian, from the coastal plain north of Pisa.
Baked Fresh Tuna -- Tonno Fresco al Cartoccio
Baked Fresh Tuna, or Tonno Fresco al Cartoccio: This is a classic Versilian recipe, from the coastal plain north of Pisa.
Baked Fresh Tuna, or Tonno Fresco al Cartoccio: This is a classic Versilian recipe, from the coastal plain north of Pisa.
Baked Anchovies -- Acciughe in Forno
Baked Anchovies, or Acciughe in Forno: Versilia, being a coastal plain, has lots of fish recipes. Purists who make this recipe don't clean the anchovies, though I think I would. You will in any case need about a 1 1/2 pounds (700 g) of large fresh anchovies to feed four.
Baked Anchovies, or Acciughe in Forno: Versilia, being a coastal plain, has lots of fish recipes. Purists who make this recipe don't clean the anchovies, though I think I would. You will in any case need about a 1 1/2 pounds (700 g) of large fresh anchovies to feed four.
Snapper alla Livornese
Snapper alla Livornese: Bobby instead asked for sea bass or snapper Livornese -- in Livorno the dish is made with reef mullet, which are a pretty red and have a tremendous number of bones, but the sauce will be the same regardless of the fish you use. The fish should in any case be quite fresh.
Snapper alla Livornese: Bobby instead asked for sea bass or snapper Livornese -- in Livorno the dish is made with reef mullet, which are a pretty red and have a tremendous number of bones, but the sauce will be the same regardless of the fish you use. The fish should in any case be quite fresh.
Marie's Monkfish A la Lobster
Marie's Monkfish A la Lobster: A quick, tasty way of preparing monkfish.
Marie's Monkfish A la Lobster: A quick, tasty way of preparing monkfish.
Dentex Stuffed with Oranges -- Dentice Farcito all'Arancia
Dentex Stuffed with Oranges, or Dentice Farcito all'Arancia: A simple, elegant recipe for stuffed fish with an unusual filling. Dentice, known in English as dentex, is one of the more delicate Mediterranean fish. Sea bream might work in its stead, or porgy.
Dentex Stuffed with Oranges, or Dentice Farcito all'Arancia: A simple, elegant recipe for stuffed fish with an unusual filling. Dentice, known in English as dentex, is one of the more delicate Mediterranean fish. Sea bream might work in its stead, or porgy.
Mackerel with Wild Fennel -- Sgombri al Finocchio Selvatico
The Marche is a coastal region and it should come as no surprise that fish plays an important part of the diet along the coast (since fresh fish doesn't travel well, inland people ate baccalà or snails on days when meats were prohibited). Much of what the fishermen ate were small fish, salted, because they sold the more prestigious elements of their daily catch. Someone who was a little better off might have enjoyed this mackerel, with wild fennel from the mountains inland. To serve 4:
The Marche is a coastal region and it should come as no surprise that fish plays an important part of the diet along the coast (since fresh fish doesn't travel well, inland people ate baccalà or snails on days when meats were prohibited). Much of what the fishermen ate were small fish, salted, because they sold the more prestigious elements of their daily catch. Someone who was a little better off might have enjoyed this mackerel, with wild fennel from the mountains inland. To serve 4:
Reef Mullet With Raisins and Pine Nuts -- Triglie con Uvette e Pinoli
Triglie con Uvette e Pinoli, Reef Mullet With Raisins and Pine Nuts: This is a Roman Yom Kippur recipe. The combination of pine nuts and raisins is quite old, and could easily date to Ancient Roman times (when the city boasted a Jewish community of more than 50,000).
Triglie con Uvette e Pinoli, Reef Mullet With Raisins and Pine Nuts: This is a Roman Yom Kippur recipe. The combination of pine nuts and raisins is quite old, and could easily date to Ancient Roman times (when the city boasted a Jewish community of more than 50,000).
Mixed Fried Seafood -- Fritto Misto di Mare
Fritto Misto di Mare, or Mixed Fried Seafood: Little can be more refreshing, or more picturesque, than a fritto misto di mare on the coast. It requires absolutely fresh fish however, and care too, because otherwise it becomes heavy and difficult on the digestion. The traditional fritto misto includes representatives of most of the watery families, including mollusks and arthropods. There's also what's known as...
Fritto Misto di Mare, or Mixed Fried Seafood: Little can be more refreshing, or more picturesque, than a fritto misto di mare on the coast. It requires absolutely fresh fish however, and care too, because otherwise it becomes heavy and difficult on the digestion. The traditional fritto misto includes representatives of most of the watery families, including mollusks and arthropods. There's also what's known as...
Bishop's and Country Style Trout -- Trote del Vescovo & Alla Paesana
Bishop's and Country Style Trout: Trote del Vescovo -- The Casentino Mountains of south-eastern Tuscany enjoy abundant rainfall, and consequently have many streams. As is often the case with Italian recipes, the original I worked from doesn't say how many fish to prepare -- figure as many as you expect your diners to want. The Bishop enjoyed meat in his, while the country folk had theirs without.
Bishop's and Country Style Trout: Trote del Vescovo -- The Casentino Mountains of south-eastern Tuscany enjoy abundant rainfall, and consequently have many streams. As is often the case with Italian recipes, the original I worked from doesn't say how many fish to prepare -- figure as many as you expect your diners to want. The Bishop enjoyed meat in his, while the country folk had theirs without.
Marinated Tuna -- Tonno Cunzatu
Marinated Tuna, or Tonno Cunzatu: There are all sorts of ways to marinate tuna. This is Calabrian, involves black olives and lemon, and is ideally suited for a summer meal -- it can be prepared ahead, and is just as good cool as it is hot. It will serve 6.
Marinated Tuna, or Tonno Cunzatu: There are all sorts of ways to marinate tuna. This is Calabrian, involves black olives and lemon, and is ideally suited for a summer meal -- it can be prepared ahead, and is just as good cool as it is hot. It will serve 6.
Tuna Marinara Style -- Tonno Alla Marinara
Tuna Marinara Style, or Tonno Alla Marinara: Stewed tuna with tomatoes, olives, and capers. The dish is Calabrian, and is a specialty of the Gulf of Sant'Eufemia.
Tuna Marinara Style, or Tonno Alla Marinara: Stewed tuna with tomatoes, olives, and capers. The dish is Calabrian, and is a specialty of the Gulf of Sant'Eufemia.
The Rais's Boiled Tuna -- Tunnu Squadatu d'u Capu Rais
Tunnu Squadatu d'u Capu Rais, or the Rais's Boiled Tuna: Sicily was under Arab rule for a time, and despite the centuries since then the heritage remains, as is obvious here. This recipe will serve six, and is a tasty, unusual way to prepare tuna.
Tunnu Squadatu d'u Capu Rais, or the Rais's Boiled Tuna: Sicily was under Arab rule for a time, and despite the centuries since then the heritage remains, as is obvious here. This recipe will serve six, and is a tasty, unusual way to prepare tuna.
Grilled Tuna -- Tonno Cunzatu 'Nta Gratigghia
Tonno Cunzatu 'Nta Gratigghia, or Grilled Tuna: There are all sorts of ways to grill tuna, and this, from the town of Scopello, in Sicily, includes an anchovy sauce for the fish. Assuming you buy a piece of fresh tuna weighing about 2 pounds (1 k) you should be able to serve 6.
Tonno Cunzatu 'Nta Gratigghia, or Grilled Tuna: There are all sorts of ways to grill tuna, and this, from the town of Scopello, in Sicily, includes an anchovy sauce for the fish. Assuming you buy a piece of fresh tuna weighing about 2 pounds (1 k) you should be able to serve 6.
Tuna with Oregano -- Tonnu Rigatanu
Tonnu Rigatanu, or Tuna with Oregano: Another Sicilian grilled tuna recipe. In the tradition of older Italian recipes it doesn't give quantities, but rather outlines a procedure. So it will serve as many as you buy fish for. Figure one fish steak per person.
Tonnu Rigatanu, or Tuna with Oregano: Another Sicilian grilled tuna recipe. In the tradition of older Italian recipes it doesn't give quantities, but rather outlines a procedure. So it will serve as many as you buy fish for. Figure one fish steak per person.
Tuna Palermo Style -- Tunnu a Palirmitana
Tunnu a Palirmitana, or Tuna Palermo Style: Grilled with lemon, rosemary, and sage. The recipe will serve 6.
Tunnu a Palirmitana, or Tuna Palermo Style: Grilled with lemon, rosemary, and sage. The recipe will serve 6.
Baked Tuna -- Tunnacchiu 'Nfurnatu
Baked Tuna: Considering how important the tuna catch was in Sicily, it's no surprise that this recipe is Sicilian. It will serve 6.
Baked Tuna: Considering how important the tuna catch was in Sicily, it's no surprise that this recipe is Sicilian. It will serve 6.
Tuna Matalotta Style -- Tonnu a la Matalotta
Tuna Matalotta Style, or Tonnu a la Matalotta: This recipe for tuna stewed with tomatoes is from the Favigiana area in Sicily, and should serve 6.
Tuna Matalotta Style, or Tonnu a la Matalotta: This recipe for tuna stewed with tomatoes is from the Favigiana area in Sicily, and should serve 6.
Tuna with Onions -- Tunnina Ca Cipuddata
Tuna with Onions, or Tunnina Ca Cipuddata: This recipe is from Eastern Sicily. It should serve about 6, and is good cold too, which means it's well suited to the summer months (and that it can be prepared ahead).
Tuna with Onions, or Tunnina Ca Cipuddata: This recipe is from Eastern Sicily. It should serve about 6, and is good cold too, which means it's well suited to the summer months (and that it can be prepared ahead).
Reef Mullet Mosaica Style -- Triglia alla Mosaica
This is a classic Italian Jewish dish, and will be perfect at Passover.
This is a classic Italian Jewish dish, and will be perfect at Passover.
Baked Snapper -- Spigola Arrosto
This is an interesting variation on the standard roasted fish one generally encounters in Italy, which simply has rosemary and lemon in the cavity, and a little more rosemary and lemon outside. Here there are anchovy filets instead; the dish will work with any kind of fish, and is perfect for a special occasion. To serve 6 you will need:
This is an interesting variation on the standard roasted fish one generally encounters in Italy, which simply has rosemary and lemon in the cavity, and a little more rosemary and lemon outside. Here there are anchovy filets instead; the dish will work with any kind of fish, and is perfect for a special occasion. To serve 6 you will need:
Roast Fish -- Pesce al Forno
This is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray mullet.
This is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray mullet.
Eel Grilled or Fried Eel -- Capitone Arrosto o Fritto
Eel meat is oilier than that of many fish, and is consequently ideally suited to the grill. This recipe is an indispensable part of the Neapolitan Christmas Eve dinner.
Eel meat is oilier than that of many fish, and is consequently ideally suited to the grill. This recipe is an indispensable part of the Neapolitan Christmas Eve dinner.
Last Minute Flounder -- Platessa dell’Ultimo Momento
Get home just in time for dinner, and though there is cheese the salad’s tired and we really don't want pasta… What to do? Wait! We’ve got some zucchini, and there are frozen flounder filets in the freezer... Time to improvise.
Get home just in time for dinner, and though there is cheese the salad’s tired and we really don't want pasta… What to do? Wait! We’ve got some zucchini, and there are frozen flounder filets in the freezer... Time to improvise.
Salmon Roll with Ginger -- Rotolo di Salmone allo Zenzero
Fresh ginger is becoming increasingly common in Italian supermarkets, in large part because people have discovered oriental cooking. However, there aren't many Italian recipes that call for it yet. This was presented on a lunch-time TV show, and sounded nice.
Fresh ginger is becoming increasingly common in Italian supermarkets, in large part because people have discovered oriental cooking. However, there aren't many Italian recipes that call for it yet. This was presented on a lunch-time TV show, and sounded nice.
Swordfish Saltimbocca -- Saltimbocca di Pesce Spada
Though I generally associate the word saltimbocca with the Roman veal dish, it is quite appropriate with swordfish too, beecause the results are so good that they will seem to fly off the plate, hopping into your mouth as fast as their Roman counterparts do.
Though I generally associate the word saltimbocca with the Roman veal dish, it is quite appropriate with swordfish too, beecause the results are so good that they will seem to fly off the plate, hopping into your mouth as fast as their Roman counterparts do.
Reef Mullet, Viareggio Style -- Triglie alla Viareggina
Mullet are extremely tasty, so tasty that it's worth putting up with their many spines. This is a simple Tuscan recipe for them, from the town of Viareggio.
Mullet are extremely tasty, so tasty that it's worth putting up with their many spines. This is a simple Tuscan recipe for them, from the town of Viareggio.
Stewed Angel Fish
"The angel fish (Rhina squatina) is similar to rays in that its body is flattened," wrote Artusi a century ago. "Its rough, tough skin is used to polish wood and ivory, and as a lining for sheaths for knifes, swords, and similar objects. The flesh of the fish is everyday fare, but when prepared as follows it makes for a very good family dish that's also cheap, given its abundance in our markets."
"The angel fish (Rhina squatina) is similar to rays in that its body is flattened," wrote Artusi a century ago. "Its rough, tough skin is used to polish wood and ivory, and as a lining for sheaths for knifes, swords, and similar objects. The flesh of the fish is everyday fare, but when prepared as follows it makes for a very good family dish that's also cheap, given its abundance in our markets."
Baked Royal Dorade
This recipe was kindly given me by Prince Philippe Poniatowski, who makes superb Vouvray at Le Clos Baudoin.
This recipe was kindly given me by Prince Philippe Poniatowski, who makes superb Vouvray at Le Clos Baudoin.
Trout Dogana Style -- Trota alla Dogana
This is a recipe sent me by Alessandra Tiraboschi, who makes a fine white wine, Lugana, at Ca Lojera.
This is a recipe sent me by Alessandra Tiraboschi, who makes a fine white wine, Lugana, at Ca Lojera.
Cacciucco Alla Livornese
Livorno's fiery fish stew, a glaring exception to the rule that Tuscan food is bland
Livorno's fiery fish stew, a glaring exception to the rule that Tuscan food is bland
Fresh Anchovy Antipasto: Acciughe Fresche per 20 Giorni
Fresh anchovies quickly pickled with onions are delightful with boiled beans.
Fresh anchovies quickly pickled with onions are delightful with boiled beans.
Buridda
A Ligurian fish stew that goes perfectly with the white wines from the Cinque Terre.
A Ligurian fish stew that goes perfectly with the white wines from the Cinque Terre.
Cacciucco alla Viareggina
Viareggio's fish stew is milder than what's made in Livorno.
Viareggio's fish stew is milder than what's made in Livorno.
Cùscussú or Cùscus
A classic Sicilian recipe that accompanies the cuscus with fish rather than meat.
A classic Sicilian recipe that accompanies the cuscus with fish rather than meat.
Fish Salad: Caponata di Pesce
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
An elegant Neapolitan fish & greens salad that will be perfect in important occasions.
Neapolitan Mixed Fried Foods: Frienno e Magnanno alla Napoletana
A rich Neapolitan mixed fried foods dish with all sorts of things, including fish.
A rich Neapolitan mixed fried foods dish with all sorts of things, including fish.
Sea Bass in a White Sauce: Muggine in Bianco
Striped sea bass in gelatin is a traditional Italian Passover dish, and also works quite nicely as an antipasto year round.
Striped sea bass in gelatin is a traditional Italian Passover dish, and also works quite nicely as an antipasto year round.
Steamed White Fish with a Tomatoey Olive-and-Caper Sauce
White fish work very well with all sorts of sauces, inlcuding this quick, chunky sauce made with tomatoes and olives.
White fish work very well with all sorts of sauces, inlcuding this quick, chunky sauce made with tomatoes and olives.
Anchovies
Informative as always, Julia Childs warns not to buy more than you can use quickly and then says how to prepare them.
Informative as always, Julia Childs warns not to buy more than you can use quickly and then says how to prepare them.
How to Flavor Fish Stew: A Basic Recipe and Ten Variations
"I cook a lot of fish stews and soups in the winter and I'm constantly thinking about new ways to flavor them so they don't all end up tasting alike," says Erica De Mane "This can be a real challenge if you're always combining fish with the Italian trilogy of white wine, tomatoes, and garlic."
"I cook a lot of fish stews and soups in the winter and I'm constantly thinking about new ways to flavor them so they don't all end up tasting alike," says Erica De Mane "This can be a real challenge if you're always combining fish with the Italian trilogy of white wine, tomatoes, and garlic."
Derrick's Grilled Citrus Tuna
And other grilled fish as well. Not specifically traditional Italian. but you could encounter them here. He also gives excellent tips on grilling fish.
And other grilled fish as well. Not specifically traditional Italian. but you could encounter them here. He also gives excellent tips on grilling fish.
Fish Florentine
In other words, with spinach. In Florence fish with spinach is called "inzimino" and generally features octopus. This doesn't so the name mystifies me.
In other words, with spinach. In Florence fish with spinach is called "inzimino" and generally features octopus. This doesn't so the name mystifies me.
Fish Stew With Sweet Spices and Almond Couscous
"Using the quick-cooking couscous sold in the United States, this elaborate-seeming recipe ends up taking only about 45 minutes to prepare."
"Using the quick-cooking couscous sold in the United States, this elaborate-seeming recipe ends up taking only about 45 minutes to prepare."
How to Flavor Fish Stew
Erica De Mane has many tasty suggestions
Erica De Mane has many tasty suggestions
Mama Grande's Stuffed Sole
With crab meat, baby clams, and more.
With crab meat, baby clams, and more.
The Oaks At Ojai Cioppino
A recipe with mushooms & shrimp. The Oaks Spa notes that even fish-haters like it.
A recipe with mushooms & shrimp. The Oaks Spa notes that even fish-haters like it.
Red Snapper alla Livornese
Snapper cooked in tomato sauce with olives and capers (in Livorno you will also find it with just tomato and hot pepper).
Snapper cooked in tomato sauce with olives and capers (in Livorno you will also find it with just tomato and hot pepper).
Robin Garr's world of Creative Fish Cookery
Begins with tonno alla genovese. A fun collection of recipes in a whimsical style.
Begins with tonno alla genovese. A fun collection of recipes in a whimsical style.
Salmon Carpaccio With Mint and Celery Leaves
"Here's a carpaccio with Sicilian flavors," writes Erica De Mane. "Mint, I discovered when thinking up this dish, goes very well with the sweet and rich taste of salmon..."
"Here's a carpaccio with Sicilian flavors," writes Erica De Mane. "Mint, I discovered when thinking up this dish, goes very well with the sweet and rich taste of salmon..."
Stella Foods' Anchovy Notes
Remarks about anchovies, including those from Spain. They also give recipes for Scottish anchovy sauce and a hot anchovy sauce.
Remarks about anchovies, including those from Spain. They also give recipes for Scottish anchovy sauce and a hot anchovy sauce.
Triglie con le Olive
A Calabrian way of preparing red mullet with black olives and herbs.
A Calabrian way of preparing red mullet with black olives and herbs.
Tuna Tartare With Capers, Avocado, and Marjoram
"This is a variation on a tuna tartare I've been served at the Duane Park Café, in Tribeca in New York City. I like the way the avocado smooths out the flavor of the fish..." says Erica De Mane.
"This is a variation on a tuna tartare I've been served at the Duane Park Café, in Tribeca in New York City. I like the way the avocado smooths out the flavor of the fish..." says Erica De Mane.
Tuna Tartare With Tomato and Basil Vinaigrette
"Here I've infused the fish with tomato and basil," says Erica De Mane, producing "a classic marriage of Mediterranean flavors."
"Here I've infused the fish with tomato and basil," says Erica De Mane, producing "a classic marriage of Mediterranean flavors."