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Displaying 1 - 5 of 9 results

Baked Swordfish Sicilian Style

Swordfish is so plentiful around the waters of Sicily and so spectacularly fresh that I eat it at least 4 times a week whenever I go back home. While preparations run the gamut from simple grilling with a gloss of oil, to a spectacular 'Swordfish Wheel' centerpiece course for parties, Agata often enjoys the steaks baked with typical Sicilian condimenti. This dish is very easy to duplicate at home without investing too much time. read more...

Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce

Here is a lovely seafood entrée you can try when you want to impress. While there are a few cooking stages involved, it is not a complicated or difficult dish. You can make the "burro bianco" (better known as beurre blanc sauce in French) ahead and leave it at room temperature. You can also make the vegetable "ragu" ahead of time. This leaves only the fish for last-minute sauteeing. This dish is so flexible, in fact, that you can omit the bed of vegetables and keep the butter sauce, or visa versa and still have an elegant dish that is quick and unfussy. If you are aghast at the amount of butter in the sauce, keep in mind that you don't have to use it all to nap your fish. If you choose to leave it out, the haunting presence of black trumpet mushrooms in the vegetable ragu gives the dish an enticing edge. read more...

Quick Zuppa di Pesche

With a little help from our excellent homemade Lobster Stock, you can turn out a deeply flavored, traditional Italian fish soup in only half an hour. While the broth is simmering, you can prep the seafood and the ciabatta bread toasts. This is one of the most satisfying, sustaining soups you will ever experience - the perfect thing to take the chill off in late fall or winter. The broth is rich and heady, the fish sweet and light. If you don't mind shelling the clams and mussels before you serve it, this soup can even be called "refined." The ciabatta toasts drink in the tasty juices and add a little crunch and body to the finished dish. read more...

Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout

Few fish can match wild striped bass for its rich, briny-sweet flavor and succulent, beefy texture. If not available at any given time this recipe would work with wild salmon, halibut fillet or a nice thick piece of local cod. Fregola are the pebbly, hand-rolled semolina pasta pearls from Sardinia. They are twice-dried, once in the sun and once in the oven, creating an uneven surface, nubby texture and toasty flavor. Moistened with vegetables and stock, they make a lovely bed for fleshy fish or even meaty stews. read more...

Salmon Sauté on Bed of Basmati Rice

Try this lovely easy dish any night of the week. You can prep rice and vegetables with their juices a day ahead, then simply reheat before cooking salmon. The final dish is light, nutritious and bursting with colors and flavor. read more...

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