|
|
|
 |
Bluefish with Lemon and Mint |
|
Serves: 4
Print this Recipe
(Pesce Azzurro al Limone)
Category: Fillets and Steaks
Because they have a higher fat content than other varieties, dark-fleshed fish like bluefish have a stronger flavor. Southern Italians cook them in a tasty and refreshing marinade with garlic, mint, and lemon.
2 cloves garlic (large), finely chopped
3 tablespoons olive oil
1/4 cup fresh lemon juice
1/2 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh mint
1 1/2 pounds bluefish or mackerel fillets
1 In a shallow bowl, whisk together the garlic, olive oil, lemon juice, zest, and salt and pepper. Stir in the mint. Add the fish, turning the fillets to coat them on all sides. Cover and marinate 1 hour in the refrigerator.
2 Preheat the broiler. Place the fish in the broiler pan skin-side down. Cook, basting the fillets once with the marinade, 8 to 10 minutes, depending on the thickness of the fish, or until they are lightly browned and just barely opaque in the thickest part. There is no need to turn the fish. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Bluefish with Lemon and Mint comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
Sea Bass with Olive Crumbs
Sea Bass with Mushrooms
Turbot Fillets with Olive Paste and Tomatoes
Broiled Cod
Fish in "Crazy Water"
Bluefish with Lemon and Mint
Fillets with Tomato and Balsamic Vinegar
Stuffed Sole
Sole Rolls with Basil and Almonds
Marinated Tuna, Sicilian Style
Skewered Tuna with Orange
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Crusty Broiled Tuna Steaks
Seared Tuna with Arugula Pesto
Tuna and Cannellini Bean Stew
Sicilian Swordfish with Onions
Swordfish with Artichokes and Onions
Swordfish, Messina Style
Swordfish Rolls
Roasted Turbot with Vegetables
Pan-Fried Sea Bass with Garlicky Greens
Scrod with Spicy Tomato Sauce
Salmon Carpaccio
Salmon Steaks with Juniper Berries and Red Onions
Salmon with Spring Vegetables
Fish Steaks in Green Sauce
Halibut Baked in Paper
Baked Fish with Olives and Potatoes
Citrus Red Snapper
Fish in a Salt Crust
Roasted Fish in White Wine and Lemon
Trout with Prosciutto and Sage
Baked Sardines with Rosemary
Sardines, Venetian Style
Stuffed Sardines, Sicilian Style
Grilled Sardines
Salted and Dried Fish
Fried Salt Cod
Salt Cod, Pizza Style
Salt Cod with Potatoes
Shrimp and Beans
Shrimp in Garlic Sauce
Shrimp with Tomatoes, Capers, and Lemon
Shrimp in Anchovy Sauce
Fried Shrimp
Batter-Fried Shrimp and Calamari
Grilled Shrimp Skewers
Brother Devil Lobster
Baked Stuffed Lobster
Scallops with Garlic and Parsley
Grilled Scallops and Shrimp
Clams and Mussels Posillipo
Baked Stuffed Clams
Mussels with Black Pepper
Mussels with Garlic and White Wine
Sardinian Mussels with Saffron
Fried Calamari
Venetian-Style Calamari
Calamari with Artichokes and White Wine
Grilled Stuffed Calamari
Calamari Stuffed with Olives and Capers
Stuffed Calamari, Roman Style
Mauro’s Grilled Octopus with Fennel and Orange
Tomato-Braised Octopus
Conch Salad
Conch in Hot Sauce
Seafood Couscous
Mixed Fish Fry
Molise-Style Fish Stew
* Fish and Shellfish
|
|
|
