Seppioline in Umido con Piselli e Salsa di Pomodoro, a very popular fish recipe in Italy, it can also become either an unique course if accompanied by slices of toasted bread or served with polenta or mash.
Serves 4, Preparation 15 min, Cooking 15 – 20 min
700 g fresh baby cuttlefish...
Unagi Yaki Udon Stir Fry:
NOTE: Unagi yaki udon is stir fry using udon noodles.
1) Unagi - 1/2 fillet
NOTE: Unagi may be purchased as an entire fillet, often marinated in Japanese barbecue sauce. For this recipe, split the fillet in half lengthwise.
2) Udon noodles, dry -...
My all time favourite fish is red mullet. Its known as the woodcock of the sea and with due cause. It has a gamey taste unlike any other fish and ideally the liver should be retained when it is cleaned; its a delicacy to be savoured.
With such fine, fresh fish as these are, there is little to...
I'm going to go ahead and post the recipe but I'm not going to get to make it before the challenge ends unfortunately so no picture. My inspiration for this was a recipe posted on a local grocery store's ad but I'm making some big changes.
2 (around 6 oz each) white fish fillets...
Crabmeat stuffing atop fish filets during baking is a great way to add richness and depth of flavor to mild, white-fleshed fish and also helps to prevent the fish from drying out while cooking. And it's delicious! I make my own crabmeat stuffing with cream cheese, butter, vegetables, bread...
Fish specific to the waters of Goa, India, would be preferred, but as this isn't always possible (including where I live), any decent white fish of a bit of thickness would work in this curry. I used cod.
The recipe I followed left open the choice of vegetables - I went with okra, as I...
Swordfish goes very well with this breading made with linseed, sesame and pumpkin seeds, without any need to add breadcrumbs. Pan-fried swordfish doesn’t need much cooking, just a few minutes is enough to avoid this gorgeous fish to become dry and stodgy.
Serves 2, Preparation 5 mins, Cooking...
Frutti di Mare is an Italian dish that translates literally to fruit of the sea. It always involves mollusks (clams, mussels) and octopus, but rarely (if ever) fish. This recipe literally translates to canned fruit of the sea. Since I invented it, I can decide what it includes, so I have decided...
Serves 2, Preparation 10 mins, Cooking 15-20 mins
300-350 g fillets of sea bream, already filleted
150 g of cherry tomatoes
50 g pitted black Taggiasca olives
1 teaspoon capers in vinegar
A teaspoon of Garam-Masala
A pinch of turmeric
Parsley, a small tuft
EVOO – Extra...