Category: Fish

It is very common to eat whole roasted fish in restaurants and at the dinner table in Italy, and children there grow up learning how to fillet their fish with ease.  When I arrived in New York, I discovered that many Americans are a little squeamish about eating a whole fish with the head and tail still attached.   In the restaurant, the whole fish was presented to the table and then filleted professionally tableside. 

If you prefer to have your fishmonger fillet it, just keep in mind that it will be a little less flavorful.  Fresh fish is most flavorful when cooked with the bones, and the meat around the tail and close to the head is where you find the most delicious bites.  This home cook version of the recipe is very simple to prepare.  This preparation calls for Branzino or Mediterranean Sea Bass, but it works well with other medium size white fish like snapper and striped bass.

Servings: 4

Ingredients

• 4 whole Mediterranean sea bass (branzino), about 1 ¼ pounds each, cleaned
• ¾ cup extra virgin olive oil, plus more for the lemon sauce
• 4 garlic cloves without skin, crushed
• 4 sprigs of fresh thyme
• 4 medium sweet onions, peeled and halved
• 4 medium tomatoes, halved (or 8-10 cherry tomatoes, whole)
• 2 lemons, halved, plus juice of one lemon
• ¼ cup of chopped fresh parsley leaves

Instructions

1.  Preheat the oven to 425 degrees F.
2.  Brush each of the fish with olive oil, then drizzle half of the remaining oil on a rimmed baking sheet or a shallow baking pan.   Make sure the fish do not touch.
3. Insert a clove of garlic and a sprig of thyme into the cavity of each fish.  
4. Add the slices of tomatoes, lemons, and onions to the pan around and between the fish.  
5. Drizzle the remaining olive oil over the vegetables and sprinkle the salt over both the vegetables and the fish.
6. Roast the fish and vegetables for about 20 minutes, or until the fish are cooked through and the vegetables are tender.  Keep in mind that the size of the fish will influence your cooking time.
7. While the fish is roasting, combine the juice of one lemon with 2 tablespoons of extra virgin olive oil and parsley.  Drizzle over the fish and serve. 

I was born in Sicily and returned there to work as an Executive Chef in my 20’s and early 30’s.  Fresh fish reigns on the island, and finding the freshest of fish is key in any seafood dish that you prepare at home. 

I was spoiled by the market-fresh fish at the restaurant.  Now that I am home, I have discovered the small, local fishmongers in my county and am pleased to say that I can make restaurant-quality fish dishes at home.  Salmon was a favorite of my restaurant guests in New York, and it is one of my daughter’s preferred main courses at home.

Servings: 4

Ingredients

• Four 6-ounce salmon fillets (with or without skin)
• Kosher salt to taste
• 2 tablespoons vegetable or Canola oil
• 3 tablespoons unsalted butter
• ⅓ cup dry white wine
• ½ cup water or vegetable stock
• Juice of half a lemon
• ¼ cup heavy cream
• 2 tablespoons Dijon mustard

Instructions

1. Season the salmon with salt to taste.
2. Heat a large skillet with the vegetable or Canola oil over medium high heat.
3. After 1-2 minutes, when the oil is hot, add the salmon fillets (skin side down, preferably).
4. Cook the salmon for about 2 minutes on each side, depending on the thickness of the fillet.  I like to eat my salmon slightly rare in the middle as it tastes milder that way.  If you prefer it cooked through, allow to cook for an additional 1-2 minutes.  (Regardless, leave the salmon a little under-cooked, since it will continue to cook in the sauce.)  Remove the fish and put it on a plate.
5. Discard the oil from the pan with care and return the pan to medium heat. Add the butter and allow to melt.
6. Add the wine and cook for about 1-2 minutes until reduced.  Add ½ cup of water and the lemon juice  and bring to a simmer for about 2 minutes.  Add the cream and allow simmer for another 1 minute.
7. Return the salmon fillets to the pan and cook for another 1-2 minutes so that the sauce coats the fish.  
8. Transfer the fillets to your serving plates with a spatula, and spoon a little sauce over each fillet.  (You could also strain the sauce if you want it to be more delicate).

All of my children started eating swordfish as toddlers during our annual trips to Sicily to visit my parents.  They liked the flavor and texture, we did not have to worry about bones, and parts of the island are known for their fresh, delicious and abundant catch.  My mother usually served it with a simple lemon, oil, and tomato vinaigrette, which is always a hit.  I am lucky to have found a few reliable fishmongers near my house, so swordfish is on the menu again!

Servings: 4-6

Ingredients

• 2 swordfish steaks, about 1 ½ pounds each (1 inch thick)
• 8 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and crushed
• Juice of one lemon
• Kosher Salt
• 2 cups chopped mixed herbs (use any combination of chives, basil, parsley, thyme)
• 3-4 cherry tomatoes, sliced in half
• Coarse sea salt, to taste

Instructions

1. Preheat a grill or grill pan to medium heat.  Brush with approximately 1 tablespoon of the olive oil and spread evenly.
2. Add the garlic cloves and swordfish steaks. Season with salt to taste.
3. Grill the swordfish steaks for approximately 2-3 minutes on each side.  Meanwhile, make the sauce in a small bowl by mixing the remaining olive oil, lemon juice, tomatoes and herbs. 
4. Slice the swordfish and arrange on your serving plates.  Drizzle the herb dressing over the steaks and finish with coarse sea salt to taste.