Tuscany Grilled Trout
Serves 4
A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling. WINE RECOMMENDATION: Look for a young white wine from Italy with plenty of acidity, such as a pinot grigio or Soave, to complement the trout and stand up to the vinegar here.
Ingredients
1/4 cup olive oil
1 clove garlic, cut into thin slices
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary, crumbled
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
8 trout fillets (about 2 pounds in all)
METHOD
Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
FISH ALTERNATIVES
In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.
TEST-KITCHEN TIP:
If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
Sautéed Cod with Roasted Red Pepper and Garlic
Makes 4 servings
INGREDIENTS
For Pepper Relish:
1/4 Cup Lombardo Dry Marsala
2 red bell peppers
1 head garlic
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 cup clam juice or fish broth
For Fish:
4 cod fillets (6 ounces each)
Flour for dusting (optional)
2 tablespoons vegetable oil
2 tablespoons minced fresh parsley
Method
TO MAKE RELISH: Heat the broiler. Cut the peppers in half and remove their seeds. Put the peppers on a pan and position them in the oven so the peppers are close to the broiler. Roast the peppers until their skins blister and turn black. Place the charred peppers in a paper bag or in a bowl covered by a plate and let cool. When the peppers are cool enough to handle, rub off the skins with a paper towel. Cut the peppers into thin strips.
Turn the oven to 350 degrees F. Break up the head of garlic into individual cloves, toss with 1 tablespoon of the olive oil, place in a pan, and roast until tender, 20 to 25 minutes. Cool and peel.
In a saucepan, heat the remaining tablespoon of olive oil, add the, peppers and oregano. Cook for 1 minute, add the Marsala wine, and cook over high heat until reduced by half. Add the clam juice or broth and cook until slightly thickened, 2 to 3 minutes. Season to taste with salt and pepper. Set aside while you cook the fish. This dish can be prepared up to this point 2 hours ahead of time.
TO PREPARE FISH: When ready to serve, lightly dredge the cod fillets in the flour. Heat a sauté pan and add the oil. Place the fillets in the pan and cook until golden brown, 3 to 5 minutes per side.
Remove the fish from the pan and serve with the pepper relish. Sprinkle with the minced parsley.
Caponata-Style Escarole and Cod
Serves 6
For Fish:
1/4 cup extra-virgin olive oil
All-purpose flour
1/4 pound skinless fresh cod or other firm white fish fillets
For Escarole:
½ Cup Lombardo Sweet Marsala
3 garlic cloves
1 large head of escarole (about 1 1/2 pounds), cored, coarsely chopped (about 10 cups)
10 anchovies (about 3 ounces), drained, coarsely chopped
10 oil-cured black olives, halved, pitted
2 tablespoons salted capers, well rinsed
1 1/2 pounds tomatoes, peeled, halved, seeded, coarsely chopped
Flat-leaf parsley leaves, for garnish
Method
FOR FISH: Heat 3 tablespoons of the oil in a large enameled cast-iron casserole. Lightly flour the fish and season with salt and pepper. Cook over moderate heat until lightly browned and cooked through, about 3 minutes per side, depending on the thickness of the fish. Transfer the fish to a platter.
FOR ESCAROLE: Add the garlic to the oil and cook over moderate heat until deep golden, about 2 minutes; discard the garlic. Add the escarole to the casserole along with the Marsala wine, anchovies, olives and capers. Cook, stirring constantly, until the escarole turns bright green and wilts, about 3 minutes. Transfer the escarole to a bowl. Heat the remaining 1-tablespoon of oil in the casserole. Add the tomatoes and cook over moderately high heat, stirring, until thickened, about 5 minutes.
TO SERVE: Add the tomato sauce to the escarole and season with salt and pepper. Garnish with parsley and serve with the fish.
MAKE AHEAD: The recipe can stand at room temperature, covered, for up to 2 hours before serving.
Marinated Fish
Serves 4 to 6
This typical Venetian Sabbath dish for marinated fish resembles a Spanish "escabèche," or as it’s called in Italian, a "scapece." The wealthy Jews used sole, while the poorer ones relied on sardines. "Saor" is dialect for "sapore," or "flavor." The fish is cooked ahead of time and allowed to marinate and mellow for a day or two in a cool place. Given the American fear of food sitting out of the refrigerator for more than a few minutes, and the American absence of "cool places," it’s likely that you’ll put this in the refrigerator. No crime, but remember to bring the dish to room temperature at serving time. As it is difficult to find fresh sardines at most fish markets, you’ll probably use fillets of sole. Incidentally, this technique for cooking and marinating fish is also used for vegetables such as eggplants and peppers.
Ingredients
2 pounds whole fresh sardines or 1 1/2 pounds sole fillets
All-purpose flour for coating
Pure olive oil for frying
Salt to taste
2 pounds white onions, thinly sliced
½ cup Lombardo Marsala Dry
1 cup red or white wine vinegar
Method
If using whole sardines, clean them and remove their heads. Remove their backbones as well, leaving the fillets attached. Rinse well and open them flat like a book. Dry thoroughly with paper towels. Spread flour on a plate and dip the sardines or fillets in it, coating both sides lightly. Pour enough olive oil into a large sauté pan to film the bottom and place over medium-high heat. When hot, add the fish and fry in batches, turning once until golden on both sides and cooked through, 5 to 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Sprinkle with salt. Add a bit more oil to the pan and add the onions. Sauté them over low heat, being careful not to let them take on any color, until soft, 15 to 20 minutes. Add salt, ½ cup Lombardo Marsala Dry and 1 cup of the vinegar, raise the heat to medium, and cook until the vinegar is absorbed, 5 to 10 minutes. Layer half of the fish on a platter. Top with half of the onions, then the remaining fish, and finally the remaining onions. Sprinkle with the remaining 1/2 cup vinegar. Let marinate for 1 or 2 days before serving, either in a cool place or in the refrigerator. NOTE: Some versions of this dish add raisins and pine nuts to the onions, and a sprinkling of ground cinnamon and freshly ground black pepper.
Abalone ala Marsala Wine Sauce
Serves 4 or 12 appetizers
INGREDIENTS
1 dozen of BC Farm Raised Red Abalone
3 Shallots diced
1 Tablespoon of Unsalted Butter
3 Tablespoons of Virgin Olive Oil
6 Crimini or Shitake Mushrooms sliced thin
1/4 Cup of Lombardo Marsala Dry
1/4 Cup of Whipping Cream
1 Tablespoon finely chopped chives
1/2 cup flour
1/4 Cup of Milk
Salt and pepper to taste
Abalone Preparation
Shuck abalone from shell. Clean and scrub foot and sides of abalone. Remove mouth area using a small v-cut. Slice into two thin pieces horizontally. Place in milk bath overnight.
Next day:
On a cutting board, place medallions in between a sheet of film wrap. Using a meat tenderizer (knobby side first) pound each medallion until thin and tender then use flat edge to smooth meat out. Dip in milk and then flour to coat lightly. Sprinkle with salt and pepper, and keep on side until sauce is cooked. Then sauté each medallion very quickly (30 seconds on each side) place on paper towel and drain.
In a sauté pan using medium heat melt butter in pan and add the olive oil. Heat the olive oil and add mushrooms. Sauté until browned. Add Lombardo Marsala Dry wine and let wine reduce. Add cream. Simmer for five minutes.
Place two abalone medallions in each natural shell. Spoon sauce and mushrooms over abalone. Sprinkle with finely chopped chives. Serve three each plate.
BC Abalone is available year round and orders are shipped every Thursday via UPS to your business or home. Contact BC Abalone at 858-748-4523 or www.bcabalone.com.
Lombardo Shrimp Marsala Sauce Over Linguini
serves4
INGREDIENTS
1/4 Cup Chopped Onions
3 Cloves Garlic, Finely Chopped
1/4 Cup Lombardo Marsala Dry
1/8 Cup Olive Oil
1 Can Chopped Clams
1 Bottle Clam Juice
1 Tbl. spoon Fresh Parsley or Parsley Flakes
1 /1/2 Lbs. Medium to Full Size Shrimp, Fresh or Frozen, Peeled and Deveined
1 Lb. ( 1 package) Cooked and Drained Linguini
Preparation
In large pot, cook onion on olive oil (low Heat) until tender. Add Lombardo Dry Marsala to the sauce and bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add clams and garlic. Simmer for 5 minutes. In a separate pot, cook linguini according to package directions, keep warm. Add shrimp, clam sauce, and parsley. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. In large serving bowl, combine pasta and half the broth from the sauce (or just enough to keep the pasta from drying out and sticking) , mix thoroughly. Then pour remaining sauce (broth, clams and shrimp) over the top of the linguini and garnish with more fresh parsley or parsley flakes.
