PESCE
RECIPES
TONNO ALLA GRIGLIA
TONNO IN PADELLA
PESCE CON VERMENTINO
AGGHIOTTA DI PESCE SPADA
PESCE ALA PIZZIOLA
PESCE AL LIMONE
SARDE OREGANATO
SARDE A LINGUATA
MERLUZZO LESSO
MERLUZZO CON RISO
PESCE CARDINALE
POLPETTE DI MERLUZZO
SALMONE LESSO
SMELTS ALA~ADRIATIC
FRITTO MISTO
BIANCHETTI FRUITI
SWORDFISH WITH SARMORIGLIO AND HONEY
PESCE MARINATO
SCAPECE ALLA VASTESE
TRIGLIE ALLA CALABRESE
SPIGOLA IN SALSA DI CAPPERI
INVOLTINI DI PESCE SPADA
ACCIUGHE IN PASTELLA
TRIGLIE ALLA SICILIANO
PESCE CON FUNGHI PORCINI
TONNO ALLA GRIGLIA
2 lbs.of fresh tuna-cut into 1"steaks
4 tbls. of olive oil
1 garlic clove-minced
1 1/2 cups of bread crumbs
1 tbl. of parsley-chopped
1 lemon
rub tuna steaks with oil, and sprinkle with a little salt,
and pepper/mix bread crumbs,garlic, and parsley/roll fish
in mixture, and grill or broil about 8 minutes per side
TONNO IN PADELLA
1/2 ounce dried porcini mushrooms
2 garlic cloves
2 tbls. of parsley-chopped
dash of marjoram
6 anchovy fillets
1 tbl. capers
6 tbls. olive oil
1 tbl. flour
1/4 cup of white wine
Salt
dash of black pepper
4 tuna steaks-skinned
Juice of 1/2 lemon
Soak the porcini in hot water for about an hour/Add the garlic, parsley, marjoram, anchovies and capers and chop together woth the mushrooms/Heat the oil and the parsley mixture in a large sauté pan and sauté for a few minutes/Blend in the flour, cook for about 1 minute and then pour in the wine/ Boil a few minutes while stirring/If the sauce is to thick add a little hot water/ Add salt and pepper/Rinse and dry tuna steaks and lay them in the pan in a single layer/Cook for 2 or 3 minutes, depending on their thickness, then turn the steaks over and continue to cook until no blood comes to the surface/test to see if steaks are done/ladle sauce over steaks.
PESCE CON VERMENTINO
2 lbs. of fish fillet
1/2 cup of olive oil
1/4 cup of vermentino wine
parsley
garlics
salt
pepper
lemon
heat oil in skillet/add garlic,and parsley/flour the fillets and saute on both sides/Add the wine and let it cook on low/When done add pepper and lemon.
AGGHIOTTA DI PESCE SPADA
4 slices of swordfish
1 can of plum tomatoes
3 anchovy fillets
10 green olives
1 tsp.of capers
1 onion-sliced
2 bay leaves
2 tbls.of basil
1 stalk of celery-sliced
3 cloves of garlic
flour
2 cups of stock
olive oil
salt and pepper
Flour the slices of fish and brown in a small amont of oil/ drain and set aside/In the same oil brown the onion and celery,crushed garlic, anchovy fillets, capers and olives/ After a few minutes add the roughly chopped tomatoes/Cover and cook for at least 15 minutes/Place the slices of fish in an ovenproof dish greased with oil/ Then pour on the bay leaves, a few leaves of basil and the stock/Season with salt and pepper and place the dish in a hot oven for 30- 35 minutes.
PESCE ALA PIZZIOLA
2 lbs. of fish fillets(whiting,weak fish,flounder or
sole)
1 large onion- sliced
10 black olives-sliced
1 can of plum tomatoes-chopped, and undrained
olive oil
3 garlic cloves-minced
1 Tbl. of capers
salt, and pepper
Heat the olive oil in a large skillet/add the onions, and
garlic/when the onions are transluscent add the capers, and
olives/Next add the tomatoes, and simmer for 30
minutes/heat the oven to 400 degrees/ladle a cup of sauce
on the bottom of a large baking dish/place the fish in the
pan keeping them in a single layer/pour remaining sauce
evenly over the fish, and bake for 10 to 15 minutes
PESCE AL LIMONE
2 lbs. of yor favorite fish
1/4 cup of olive oil
4 garlic cloves-minced
3 Tbls. parsley-chopped
Juice of one lemon
dash of salt, and pepper
Mix olive oil,lemon juice,garlic,parsley,salt, and pepper
in a large bowl/Lightly oil a baking dish large enough to
hold the fish in a single layer/arrange fish/spoon sauce
over the fish, and bake in a 400 degree oven for 10 to 15
minutes
SARDE OREGANATO
3 lbs. of fresh sardines-cleaned, and de-boned
1 cup of olive oil
1 small hot cherry pepper-minced
1/2 tsp. of oregano
1/2 tsp. of salt
juice of half a lemon
coat baking dish with oil/cover the bottom with one single
layer of sardines/sprinkle with salt,hot pepper,oregano,and
olive oil/repeat layering until all sardines are
used/drizzle top with olive oil,and bake at 350 degree oven
for about 20 minutes/when done sprinkle with lemon
juice
SARDE A LINGUATA
1 1/2 lbs. of fresh sardines-cleaned
white vinegar
flour
olive oil
salt
place sardines in a glass bowl and toss with vinegar/let sit for 30 minutes/remove sardines and place on paper towel to absorb vinegar/dust sardines with flour and fry in hot oil/season with salt.
MERLUZZO LESSO
2 lbs. of whiting-whole,cleaned, and cut in half
1 garlic clove-chopped
1 tbl. of parsley-chopped
1/4 cup of olive oil
1 1/2 cups of warm water
heat oil in a large sauce pan/add garlic, and parsley, and
brown/add water and bring to a boil/add fish,salt, and
pepper,cover, ad simmer 10 minutes/place fish in soup
bowls, and ladle broth over fish
MERLUZZO CON RISO
2-1 lb. cod fillets
1/2 lb. of rice
1/4 cup of flour
1 cup of butter
olive oil
1 egg
salt
Lightly salt the flour and use to coat the cod/Brown both sides of the fish in a little oil, then lay on absorbent kitchen paper/grease a baking dish with about half the butter/Arrange the cod on the dish and place in a pre-heated 375 degree oven/melt the remaining butter in a sauce pan/add flour and stir/add milk and salt and make a beschamelle sauce/Boil the rice in salted water, removing it when it is still al dente and leaving it to cool quickly by leaving it in a thin layer on the side/Grease another baking dish with butter/Add the egg to the rice and put the mixture in the dish/Place the fish on the top and cover with the beschamelle sauce/Place in the hot oven for 10 minutes.
PESCE CARDINALE
1 lb. of fish fillets(sole,flounder, or whiting will do
nicely)
1/2 lb. of shrimp-cleaned boiled, and sliced
2 cups of clam juice
1/4 cup of dry white wine
1/4 cup of butter
1 Tbl. flour
Pinch of salt, and pepper
Preheat oven to 375/butter a large baking dish with
cover/add wine,4 Tbls. of clam juice,salt,pepper,and fish
to dish/cover, and bake for 15 minutes/meanwhile melt the
butter in a sauce pan,add the flour, and stir into a
roux/add the clam juice, and shrimp,and cook untill lightly
thickened,stirring often/when fish are done pour the sauce
over the fillets
POLPETTE DI MERLUZZO
1 lb.of fresh cod fillets
1 lb. of potatoes-peeled
3 eggs-beaten
2 tbls. of parsley-chopped
1/2 cup of milk
bread crumbs
olive oil
salt, and pepper
heat about 1 inch of water in a deep skillet to
boiling/simmer fish fillets in water until tender/remove
fish, and chop fine/boil potatoes, and when nice, and
tender mash/combine fish,potatoes,eggs,parsley,salt, and
pepper/add milk a little at a time not wanting the mixture
to be to liquidy/form balls, and roll in bread crumbs/fry
in hot oil until golden/can be served with lemon wedges, or
with tomatoe sauce
SALMONE LESSO
2 lbs. of fresh salmon-sliced 1 1/2 to 2 inches thick
4 cups of water
2 tbls. of parsley-chopped
1 carrot-sliced
1 onion-sliced
1 lemon-sliced
2 celery stalks-sliced
1/4 cup of olive oil
salt, and pepper
boil all ingredients except lemon, and salmon abot 20
minutes/add salmon and cook about 15 minutes longer/serve
with broth, and garnish with lemon
SMELTS ALA~ADRIATIC
2 to 3 lbs. of smelts-cleaned
1/3 cup of olive oil
1/2 tsp. of rosemary
pinch of salt, and pepper
2 tsp. lemon juice
In a large bowl with a lid,mix the oil,lemon
juice,salt,pepper, and rosemary/add fish, and marinate for
2 hours/heat broiler/place fish on a baking sheet,and broil
until fish are crisp,then turn over,and repeat/serve with
lemon wedges
FRITTO MISTO
oil for frying
flour
fish, shrimp, clams, scallops, calamari
simply heat oil in a deep skillet or heavy pot - dredge the fish in flour & fry until golden brown -
if using shrimp leave the tail shell on
if using calamari cut into rings
if using clams, use cherry stones & cut each clam in three pieces lenghtwise
if using scallops, sea scallops are much better for this dish than bay
if using fish cut into 1 inch cubes -
after frying drain on brown pepper & sprinkle with salt
BIANCHETTI FRUITI
in this recipe smelts substitute for fresh sardines.If
sardines are available to you, then by all means use
them
1 1/2 lbs of smelt - cleaned, left whole
flour
olive oil
2 tbls parsley - chopped
lemon
Toss the fish in flour, removing excess/heat oil in a deep
pan (about a half inch on bottom)/fry a few at a time until crisp (about 2-3 minutes)/drain & serve with lemon
wedges
SWORDFISH WITH SARMORIGLIO AND HONEY
1/2 cup of parsley
2 stalks of celery-chopped
4 swordfish steaks
2 large garlic cloves-crushed
1 teaspoon honey
1/2 cup red wine vinegar
1 tbl. of oregano
1/4 cup of olive oil
salt and pepper to taste
Crush the garlic together with the salt in to bowl/ pour in the vinegar, oil, oregano and honey/Stir together until a thick sauce is formed/heat a large frying pan with some oil/sprinke each swordfish steak with salt, and pepper,dip each steak into the sauce,and fry.
SCAPECE ALLA VASTESE
2 1/2 lbs.thick white fish seaks.
flour
olive oil for deep frying
salt
generous pinch of saffron
5 cups of white wine vinegar
lightly coat the fish steaks with flour,and fry until
golden.drain on paper towel and sprinkle with salt.
dissolve the saffron in a little bit of the vinegar,then add it to the rest of the vinegar.place vinegar in a pan,and bring to just boil,then remove from flame.cover the bottom of an earthenware dish with a layer of fish steaks,and sprinkle with some of the vinegar.add remaining fish, and pour over the rest of the vinegar.cover the dish, and place in a cool spot for 24 hours.when ready to eat drain all vinegar from dish.
PESCE MARINATO
This cold seafood dish has fish marinating for two days
in oil, vinegar & spices
2 lbs of flounder fillets (whiting and any other white
fleshed fish will do)
1/2 cup of olive oil
2 cloves of garlic - chopped
1 med onion - sliced
1 bay leaf
1/2 tsp - sage
1/2 tsp - rosemary
2 cups of wine vinegar
Heat olive oil in a skllet and gently fry the fillets until
just cooked/place the fish in a baking dish/heat the 1/4
cup of olive oil and saute the onion and garlic until
browned/mix in the herbs and vinegar and bring to a
boil/pour this over the fish/cover & leave in a cool place
for two days/serve cold
TRIGLIE ALLA CALABRESE
6 tbl. butter
3 tbls.capers- washed and drained
2 tbls. sliced black olives
4 red mullets- cleaned and gutted ,heads and tails on
Salt & Pepper
1/4 cup olive oil
2 tsp.dried oregano
2 tbls. lemon juice
2 tbls. finely chopped fresh parsley
Preheat the oven to 425 degrees/ In a heavy skillet melt 4 tablespoons of butter / Stir in the capers and olives/ Remove the skillet from heat/ Salt the inside of each fish lightly/ In a shallow baking dish, heat the oil and the 2 remaining tablespoons of butter over moderate heat / Stir in the oregano and black pepper/ Roll the fish in this mixture/ Then place the dish on the middle shelf of the oven and bake, basting the fish with the hot fat every 5 minutes, for 20 to 30 minutes /Warm the butter and caper sauce, stir in the lemon juice and parsley and pour it over the fish.
SPIGOLA IN SALSA DI CAPPERI
12 cups of water
1/4 cup of white wine vinegar
1 carrot-peeled, and chopped in four pieces
1 small onion-cut in half
1 celery stalk-cut into four pieces
3 tbls.parsley-chopped
3 bay leaves
dash of thyme
1 small lemon-sliced
1 whole 3lb.striped bass or suitable repacement
3 tbls. of butter
1 1/2 tbls. of flour
3 egg yolks-beaten
1/2 cup of drained small capers(not packed in salt)
salt, and pepper
you will need a fish poacher or a very large baking pan,or
you will have to cut the fish in half,avoid this if you can
/combine the water,vinegar,carrot,celery,onion,parsley,bay
leaves,thyme,lemon,salt, and pepper./bring to a boil,reduce
heat,cover, and simmer for 20-30 minutes./with a slotted
spoon remove the vegetables/lower the fish into the
poaching liquid.If the fish is not competely submerged than
add a little more water/simmer slowly for 30
minutes/carefully remove fish,and place on a serving
dish/for the sauce melt butter in sauce pan,add flour and
stir/ladle 1/2 cup of the poaching liquid into butter flour
mixture and cook until thickened/remove from heat,and
slowly one at a time add the egg yolks contiuously stirring
as you do/add capers,and stir/spoon over fish.
INVOLTINI DI PESCE SPADA
2 lbs. of swordfish fillets
1 garlic clove-chopped
1 onion-chopped
olive oil
2 tbls.parsley-chopped
1 tbl.basil-chopped
1 tbl. of capers
4 oz. of provolone cheese-diced
2 eggs
4 oz. of bread crumbs
salt, and pepper
brown the garlic, and onion in 1 tbl. of olive oil/add the
bread crumbs,parsley,basil,and capers/cook for one
minute/remove from heat,cool,and mash fine/add the diced
cheese,eggs salt,and pepper/flatten the swordfish fillets a bit/place a spoonfull of filling in the middle,and roll the fillets up closing them with toothpicks/saute the fish in a large skillet with olive oil/serve with salmoriglio sauce
made by warming 1 cup of olive oil,a 1/4 cup of water,the
juice of 2 lemons,salt,parsley,and oregano.
ACCIUGHE IN PASTELLA
2-3 Tbls. flour
1/2 lb. anchovies
3 oz. white wine
salt
3 egg whites
oil for frying
Prepare a batter whisking the flour in the wine. Cool and rest the batter. Beat egg whites until stiff but not dry. Gut, remove the head and bones and wash the anchovies. Leave them split open.
Pat them dry with a paper towel. Fold the stiffened egg whites into the batter just before frying. Dip the anchovies in the batter and fry in hot oil
TRIGLIE ALLA SICILIANO
6 red mullet
3 tbls.olive oil
zest of 2 oranges
4 tbls. of meat broth
4 tbls. of white wine
10 tbls. of butter
juice of 2 oranges
juice of 1 lemon
salt, and pepper
clean, and scale the fish/place the fish in a bowl,sprinkle
with salt,pepper,and olive oil/in a casserole heat the meat
broth,and wine/add the orange zest/remove from heat/add the
butter,and the fruit juices/place mullet in broiler, and
cook for 5 minutes on each side/cover with sauce.
PESCE CON FUNGHI PORCINI
Porcini mushrooms enhance this dish.
4 fish fillets
7 oz.of porcini mushrooms-medium chopped
olive oil
1/3 cup of dry white wine
bread crumbs
1 garlic clove-crushed
1/3 cup of fish broth
cover fillets with bread crumbs/heat oil in frying pan/add garlic and brown/add fish,sprinkle with wine,and broth/cook until ready to turn fish over/after you do this add mushrooms,and cook until sauce thickens.
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