About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

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Grilled Fish, Romagna Style

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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 fish, which is usually marinated in olive oil, lemon juice, salt, pepper, rosemary, and bread crumbs then grilled. Marcella's recipe called for any type of whole fish, or even fish steaks. I decided to use Yellow-eye, a type of Rockfish we catch here in Alaska.

While I don't have a before picture of this exact fish I grilled, here is a photo of me holding one my husband caught the same weekend out on our boat in Prince William Sound. The fish looks the same, except the one I am holding here is larger. It didn't seem so impressive to take a photo of me holding the smaller one that I caught.
22cindy2.JPG

Okay, back to cooking the fish. The fish needed to be gutted and scaled. Scaling is a pain, and my husband decided that in the future, when I wanted to cook a whole fish, I could purchase one that's already been scaled. (He didn't like having to clean those scales from the boat because they stick like glue.) You wash and dry the fish, and sprinkle it with salt and pepper. You then place it in a large dish, and add olive oil, lemon juice, and fresh rosemary. You coat the fish with this mixture, then add a coating of bread crumbs. After marinating for 1-2 hours, you place on the grill. Whether it was a mistake or not, I'm not sure, but I placed the fish on foil on my gas grill. The fish cooked nicely, but when it came time to turn the fish over to cook the other side, there was a problem. The fish stuck to the foil. I managed, but as you can see from the photo, the fish lost part of his skin and his tail (I tried putting that back in place. No such luck with the skin.).

Okay, the fish didn't look the best, but boy, did it taste good. The lemon and rosemary flavor really came through. Next time, I'll try the recipe using fish steaks. Should be a lot easier.

Comments (5)

Amy:

I've made the same resolution after scaling the 3 bluefish a well-meaning friend gave me a few years ago. I was finding scales on my backsplash a week later.

Your fish looks yummy! I love cooking whole fish, although I've also had the sticking issue, even after oiling the grill or foil. Ah well.

Cindy, that is a shame about the fish sticking to the foil, but I am sure the fish was delicious nonetheless.

Great photo of you!

Marcella Hazan:

What a magnificent fish, Cindy. Do you know how lucky you are? It doesn't need to look any better than that because it looks wonderful to eat. I don't understand why you would reduce the benefit of cooking directly over the grill by laying it on foil. Are you cooking on electric or charcoal? You have to gut the fish, of course, but you don't always have to scale it. Italians often will skip scaling to keep the fish fresher. You just need to be careful when you lift the skin off the fish. Of course, if you like the partly charred skin, and I do, you must scale and you must definitely not use foil. I keep the grill very well oiled so that the fish can more easily slip off it when I turn it.

Marcella-Thanks for the comments. I do feel very lucky to be able to have such fresh fish that we've caught. I don't know why I put the fish on foil. I guess I thought it might fall through the grates. I use a gas grill. We grill fish all of the time, but it's usually fillets, which we place on foil. I don't care for the fish skin, so I never really thought about how it would crisp up on the grill. I'll try that next time. When I was growing up, we always ate fried fish (bass, bluegill, etc.) and it was fried and always had the skin on.

Irene :

I love the picture. Thank for sharing it.

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This page contains a single entry from the blog posted on August 26, 2010 6:01 AM.

The previous post in this blog was Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham.

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