Well there were several “firsts” for me on this recipe! 1. I have never purchased a whole fish (with head and tail). 2. I have never COOKED a whole fish (with head and tail). 3. I have never EATEN (or … Continue reading →
I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish. … Continue reading →
I hope you like fish with it’s head on, or you won’t like this picutre. It’s an Alaskan Rockfish, not a very pretty fish. I was really looking forward to making this recipe. It sounded delicious. Take a whole boned … Continue reading →
In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon. Here is what Marcella says: … Continue reading →
This dish was quick and easy to make. My swordfish steaks were about an inch thick so I even added a few minutes to the cooking time. The final result was delicious. My husband, who only likes fried catfish and … Continue reading →
Baked halibut has always been one of my favorite fish dishes. When I was in college I was a waitress at this hotel restaurant in a small town in Missouri. The highlight of the week was the Seafood Buffet that … Continue reading →
The way this challenge is set up you don’t have complete freedom to select what you will be making. . . when your day of the week rolls around you turn to the recipe that is next in the book … Continue reading →
I am going to just sneak this one in. I thought for a minute I was going to be told to ‘pack my knives’, or that I was ‘chopped’, at the very least that my ‘show is canceled’ , ‘Auf … Continue reading →
We’re still in the fish chapter (just getting started really), and this is another week for me to cook a whole fish. This recipe was named Sauteed Snapper or Other Whole Fish with Mushrooms. The recipe called for snapper or … Continue reading →
In landlocked Missouri, getting good fresh seafood is a challenge. It’s hard to find and is expensive. I often buy fresh frozen at Global Foods because they only carry seafood that has been wild caught and ship processed. That means … Continue reading →
I have fried shrimp many times over the years. I tend to stick with a commercial batter since the results are consistent. My attempts to make homemade batters have always resulted in coatings that are too thick and bread like … Continue reading →
One of the nice things about this cookbook is the stories that Marcella includes along with the recipes. Cannocchie is a distinct type of shellfish that is only available in the Adriatic Sea. They are similar to shrimp, but more … Continue reading →
I only have a few words for this recipe: quick and easy! Oh my! Shrimp is cleaned and dried, then tossed in a bowl of a breadcrumbs and oil mixture with a little finely chopped garlic and parsley, salt and … Continue reading →
If you love swordfish you will love this recipe. At the local fish store they said they have wild-caught swordfish from the Gulf of Mexico so that’s what I got. Oil spill be damned! The swordfish is simply grilled (you … Continue reading →
Okay, I really didn’t want to show you this picture. But I decided to anyway. Not everything is perfect. This recipe is for a grilled fish recipe from Romagna, on the northern Adriatic shore. The area is famous for it’s … Continue reading →
