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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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* Fish and Shellfish |
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Print this Recipe Italy is a peninsula surrounded by the Ligurian, Mediterranean, Tyrennian, Ionian, and Adriatic Seas. With the country's long coastline, as well as many lakes stocked with freshwater fish, Italians have an amazing variety of seafood to choose from. Some are similar to varieties we find in North America, such as branzino (sea bass), orata (gilt-head bream), rana pescatrice or coda di rospo (monkfish), trota (trout), and tonno (tuna). But Italians also eat many types of seafood that are uncommon in the United States, such as seppia (cuttlefish), scampi (prawns), various types of eels and sea snails, whitebait, fresh anchovies, and red mullet. These can, however, sometimes be found in ethnic markets here. At Italian fishmarkets, seafood is displayed whole, resting on a bed of ice. Big fish like tuna and swordfish are cut into pieces and displayed alongside their heads so shoppers can tell at a glance what type of seafood they are buying and judge whether or not the seafood is fresh. Whole fish should have bright eyes and irridescent, moist skin. Steaks and fillets should have a moist, slightly pearly sheen with no dryness, browning, or separation of the flesh. Shellfish varieties like mussels and clams should close tightly when tapped, though there are some types, such as razor clams, that are always slightly agape. Scallops in Italy are sold in their shells with the bright, coral red crescent of roe still attached. In this country, scallops usually are shelled and the roe discarded so that the seafood will keep longer. Crustaceans like lobster and crab are sold live, frozen, or already cooked because they spoil rapidly once they are killed. All types of seafood should have a fresh, mild aroma. At home, keep fish in a plastic bag on top of a bed of ice in the refrigerator. Live varieties like lobsters, clams, and mussels should be taken out of the plastic bag, placed on ice and just lightly covered with a damp cloth. Use all varieties of fish and seafood as soon as possible after purchasing. Rinse fish and seafood before using, to eliminate loose scales, sand, or bits of shells. FILLETS AND STEAKS Sea Bass with Olive Crumbs Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper WHOLE FISH Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines SALTED AND DRIED FISH Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes SHRIMP, LOBSTER, AND SCALLOPS Shrimp and Beans Shrimp in a Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp CLAMS AND MUSSELS Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron CALAMARI, OCTOPUS, AND CONCH Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro's Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce MIXED SEAFOOD Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. * Fish and Shellfish comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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