Halibut Steaks Sauced with White Wine and Anchovies
Halibut steaks are sautéed until golden, then dressed with a savory sauce of white wine, onions, and anchovies. A robust Italian way to serve firm …
Porgies Pan-Roasted with Marjoram and Lemon
Small whole fish are pan-roasted with garlic, marjoram, and lemon. This method combines the flavor concentration of roasting with the juiciness of stovetop cooking.
Sautéed Snapper or Bass with Finocchio, Sicilian Style
Snapper or bass is cooked under a cover of tender, golden braised fennel (finocchio). The fish absorbs the sweet, anise-like flavor of the vegetable.
Sautéed Snapper or Other Whole Fish with Mushrooms
Whole fish is sautéed with aromatic vegetables and white wine, then finished with mushrooms cooked in garlic and parsley. A classic Italian pairing.
Pan-Roasted Mackerel with Rosemary and Garlic
Whole mackerel is pan-roasted slowly with garlic, rosemary, and lemon. This method concentrates flavors while keeping the flesh tender and juicy.
Fried Tidbits of Swordfish or Other Fish
Swordfish is cut into bite-size pieces, marinated in lemon and olive oil, then fried in a light egg and flour coating. This Sicilian method keeps …
Shrimp Fried in Leavened Batter
Tiny shrimp are dipped in a light yeast batter and fried until golden. The yeast creates a crisp, fluffy coating that is favored in Rome …
Grilled Shrimp, Cannocchie Style
Inspired by Adriatic cannocchie, these shrimp are split down the back, skewered straight, and marinated in olive oil, bread crumbs, and plenty of pepper before …
Grilled Shrimp Skewers
Shrimp coated in olive oil-soaked bread crumbs stay incredibly juicy on the grill. Skewered tightly and cooked briefly, they form a thin, golden crust.
Grilled Swordfish Steaks, Sicilian Salmoriglio Style
Swordfish steaks are grilled quickly and then dressed with Salmoriglio a pungent, fragrant sauce of olive oil, lemon juice, and oregano. A classic taste of …