Cut the olives in half and scatter over … Fish & Seafood Recipes Appetizers Fish lovers are going to love these fast and easy appetizers, from smokedContinue Reading I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. If you need to make dinner in under four minutes, this is the recipe for you. https://www.greatitalianchefs.com/collections/seafood-recipes Indeed, there are so many wonderful Italian fish recipes it’s hard to know where to begin! As this collection demonstrates, Italian seafood recipes vary a great deal depending on the chef, region and season. I used swordfish, but tuna would work well too. For a seafood pasta dish certain to impress friends and family, try Mauro Uliassi’s striking Fusilli with sea urchin and chicory purée recipe which can be made in just 30 minutes. It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Italian Fish Recipes contributed by our Grandmas. Teresa Buongiorno’s Cuttlefish and cardoncelli tartare pairs cuttlefish with oyster mushrooms, while Gaetano Trovato makes cuttlefish rolls with a rich cuttlefish ink sauce for his delicious Red prawn, cuttlefish and sea lettuce starter. Marianna Vitale serves red mullet in a simple anchovy cream, while Antonella la Macchia dusts cod fillets with a light semolina batter for her Fried cod with cauliflower ‘affogato’. The reason it is called this is because the few ingredients used are put... Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Italian Fish Recipes by our Italian Grandmas! Time to start cooking! Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table. Swordfish Steaks & Sautéed Potatoes with Gremolata, Wrapped Salmon With Dijon Mustard & Mascarpone Sauce, Chargrilled Sardines With Caper & Parsley Vinaigrette, Pan-Fried Sea Bass With Cannellini Mash & Basil Sauce, Seared Tuna Steak with Courgettes and Capers, Grilled tuna steak with garlic breadcrumbs, Grilled Mackerel with Fennel Seeds and Balsamic Vinegar. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. From Gino’s traditional Italian baked fish recipes, which include the classic whole baked sea bass with salsa – spigola in barchetta – to his Italian fish stew recipe – stufato di pesce – and his Italian fried fish recipes – which cover the indulgent fritto misto – there’s a wealth of inspirational ideas to discover. Italy’s enviably long, sun-kissed coastline provides the country with a bounty of fresh seafood each day. No Italian chef is without a list of amazing fish dishes so if you’re looking for some of the very best recipes for fish online then you’re in the right place. I love it: not only is it delicious but you can’t get anything healthier. https://www.finedininglovers.com/article/7-seafood-recipes-italian-flair https://www.greatitalianchefs.com/collections/seafood-recipes It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' With thriving ports and picturesque fishing villages dotting the coast, Italy boasts a wonderful heritage when it comes to beautiful fresh fish dishes. After studying several recipes, I came up with this recipe on my own. You coat the ﬁsh and there you have it – ready to be cooked. From a simple to even a creamy sauce and everything in between. As a lover of Italian cuisine, and especially seafood, it’s no surprise that she was inspired by our Eating Italy Food Tours to come up with an Italian creation: Cacciucco – the most famous Tuscan fish stew recipe. It is so easy, you really won’t believe it. From Gino’s traditional Italian baked fish recipes, which include the classic whole baked sea bass with salsa – spigola in barchetta – to his Italian fish stew recipe – stufato di pesce – and his Italian fried fish recipes – which cover the indulgent fritto misto – there’s a wealth of inspirational ideas to discover. These delicious Italian Fish & Seafood Recipes are perfect anytime, from a Seafood Appetizer to all kinds of pasta dishes, to baked whole or fillet. Cut the cherry tomatoes in half and scatter around the fillets. In a large frying pan, heat oil over medium heat. Like most Italian cooking, for truly authentic Italian fish recipes simplicity and flavour rule the day. Mauro Uliassi cooks spaghetti with clams, parsley and tomatoes in his version of spaghetti alle vongole, while Daniele Usai tops his Mussels, chilli and garlic spaghetti with a refreshing sorbet for a different take on a classic Italian starter. The pure, subtle flavour of fresh pasta makes it the perfect vehicle for the strong, assertive flavour of shellfish. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. Fish & Seafood Recipes Appetizers Fish lovers are going to love these fast and easy appetizers, from smokedContinue Reading With less than 200 calories per serving, it makes a great diet lunch or light dinner. These delicious Italian Fish & Seafood Recipes are perfect anytime, from a Seafood Appetizer to all kinds of pasta dishes, to baked whole or fillet. Mackerel is an oily, coldwater fish known especially for its nutritional benefits, as it’s a great source of omega-3 fatty acids which are good for brain growth and protection. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce. It’s known as the Maldives of Salento and is a hidden paradise. It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. As well as... Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. The Feast of Seven Fishes is an Italian-American Christmas Eve tradition celebrated with seven seafood dishes, or seven kinds of seafood (but sometimes more, … If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. You can find a full range of the very best Italian recipes for fish in Gino’s best-selling recipe books or you can find a selection of great ideas below. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Yet for a truly authentic selection of easy Italian recipes for fish it’s hard to beat the great range of ideas from Gino D’Acampo. From a simple to even a creamy sauce and everything in between. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes, Spaghetti, clams and grilled plum cherry tomatoes, Tagliatelle of cuttlefish with nori pesto and fried quinoa, Grilled octopus with green beans and potatoes, flavoured with wild fennel, Cuttlefish and cardoncelli tartare with friselline and cuttlefish ink sauce, Squid and tinniruma ravioli with anchovy sauce, Braised octopus with sour cherries, sour cream and rosemary smoke, Flounder with potatoes, tomatoes, olives and capers, Onion ice cream with smoked swordfish and crispy ham, Chilli and garlic spaghetti with mussels and pickled seaweed, 'Iris' – Rainbow pasta with Italian fish stew, 'Pop' – marinated mackerel with leek, potato and katsuobushi broth, Liquid Caprese – mozzarella with tomato and dashi broth, Eel tempura with smoked lardo sauce, vinegar jelly and onion ice cream, Sicilian raw and cooked red prawns, crispy amaranth, Taggiasca olive oil and beetroot sorbet, Fusilli with sea urchin and chicory purée, Capri lobster with tomatoes, rocket salad and marinated spring onion, Ravioli with lobster, foie gras, potatoes and saffron, Turbot au gratin with samphire and rhubarb compote, Cuttlefish with creamed potatoes and coffee, Fettuccine with sea bream tartare and black truffle, Red prawns, lemon and honey emulsion and marinated cavolo nero, Crispy-scaled sea bass with creamed potatoes, broccoli mousse and lettuce sauce, Grilled squid with aromatic herbs and smoked ricotta cream, 'Sea pizzaiola' – marinated weever fish in pizzaiola sauce, Crispy fried sea anemones with potato and parsley cream, Red mullet with purple asparagus, mayonnaise, gin and lemon, Sake-glazed pollock with purple vegetables, Glazed octopus with green tea tempura, root and sea vegetables and Jerusalem artichoke cream, Baccalá with Jerusalem artichokes and smoked herring, Involtini di pesce spada – baked swordfish rolls, Pesce spada alla ghiotta – swordfish with tomatoes, olives and capers, Seafood soup with fregula, basil and citrus, Crunchy mullet with parsley and anchovy cream and candied rhubarb, Roasted amberjack with cooked vegetable salad, almonds and tomato water, Pickled cherry peppers stuffed with tuna, capers, and anchovy, Crostini alla Chietina – anchovy and caper crostini, 'Coast sensations' - fried pizza with anchovies, Sarde a beccafico – Sicilian stuffed sardines, Pan-fried cod with snowpeas, broad bean purée and pea shoots, Roasted eel with garlic, rosemary and buttered polenta, 'Ligurian cod' – salt cod with tomato, olive cream and potato, Ray cheeks, black garlic, peas and tapioca, Pan-fried zander with kohlrabi water, caper powder and chicory grumolo, Turbot, ricotta and herbs, mustard sauce and egg, Smoked mackerel with tomato water and basil, Cured mackerel with sweet pickled vegetables, Char from Val Passiria with peas and horseradish, Grano arso tagliolini, spring onion and anise cream, Arctic char tartare, Bonito and radicchio with sweet and sour soy sauce, Provolone and ricotta-stuffed squid with yellow pepper sauce, Tagliatelle of squid with dehydrated squid ink, Squid ink risotto – risotto al nero di seppia, 'Rosemary's ceci' – squid with rosemary and chickpeas, Tagliolini with squid and courgette flowers, Luciana-style octopus - polpo alla Luciana, 'The Mediterranean' – red prawns with burrata, tomato and basil, Red prawns with lemon water and pineapple sage flowers, Linguine with broccoli rabe and Sicilian red prawns, Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil, Benedetto Cavalieri spaghettone with red prawns and wild fennel, Prawns with foie gras, melon gazpacho and dehydrated capers, Sweet and sour prawns with ginger and pink pepper, Tallutzas with prawn sauce and wedge clams, 'Super' – spaghettini with squid and candied lemon, Spaghetti alla telline – spaghetti with wedge clams, Maltagliati with clams and wild asparagus, 'Raw fish' – mixed sashimi with margarita mousse, wafers and port reduction, Grana Padano cauliflower florets with parsley dip, Peperoni all’Acciuga – roasted peppers with salsa verde, Polipetti affogati – Neapolitan octopus and tomato stew, Cuttlefish salad with plum tomatoes and snow peas, Prawn tartare with pico de gallo, hummus and prawn crackers, Red mullet with capers, black olive and tomato, Risotto alla Certosina – lake fish and frog risotto, Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish, Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives, Beetroot pasta, red onion, yoghurt, oysters and caviar, Raw scallops, three sauces and black lemon, Squid ink pasta with mussels, calamari crackling and mozzarella purée, Orecchiette with watercress purée, bergamot and mussels, Cotechino with king prawns, green tomato and yuzu, Vialone Nano risotto creamed with lemon jam, raw prawns, clams and Bronte pistachio oil, Tiella – baked tomatoes, potatoes, rice and mussels, Spaghetti with sardines and Sicilian breadcrumbs, Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse, Free-range egg with dried true morels and char caviar, 'Picnic in Mazara del Vallo' – shellfish with red onion cream, Red prawns, coconut, passion fruit and coriander, King prawns and squid with Ligurian sauce, Spaghetti with Piennolo tomatoes and burrata, Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce, Veal tartare with figs, hazelnuts and anchovy butter, Cod with roasted onion cream and artichokes, Tuscan-style oeufs en meurette, Chianti reduction, spinach and confit black truffle, Pecorino-stuffed artichokes with guanciale and black truffle, Scallops with peas, burrata and candied tomatoes, Grilled venison fillet, trout eggs and pistachio, Spaghettini with herbs and ‘battuda di malga’, 'Black is back' – mussel tortelli with sea urchin emulsion, Prawns with dried scallops and roasted almond cream, Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green chillies, 'Anchovy painting' – anchovy with bottarga mayonnaise, Rice tagliatelle, red mullet, peppers and bottarga, Potato, mint and pecorino ravioli with guanciale, Confit cod with onion sauce and mullet roe, Amberjack vermicelli with cauliflower and mussels, Tagliolini with tuna, aubergine cream and burrata, spaghetti with clams, parsley and tomatoes.