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Copyright  2001 - 2016   Sandra Laux
Grouper Puttanesca
Serves 4


4 tablespoons olive oil, divided
1 small onion, chopped (about 3/4 cup)
1/2 teaspoon red pepper flakes
1 tablespoon minced garlic
1/4 teaspoon dried oregano
1 (28 ounce) can tomato puree
1/3 cup chopped kalamata olives
1 tablespoon capers, coarsely chopped
4 anchovy fillets, rinsed and coarsely chopped

4 (6 ounce) grouper fillets
Salt and pepper
2 tablespoons butter
2 tablespoons chopped fresh parsley


In a saucepan, heat 2 tablespoons of olive oil over medium heat.  Add the
chopped onions and red pepper flakes.  Sauté until the onions are soft, about
5 minutes.

Add the garlic and cook another minute until it is fragrant.  Add the oregano,
tomato puree. olives, and capers.  Bring to a boil, then reduce the heat to a
simmer.  Cover the saucepan with the lid slightly ajar and simmer for 20
minutes.  Remove from the heat; stir in the anchovies and set the sauce

Heat the remaining 2 tablespoons of olive oil and the butter in a skillet over
medium heat.  Season the fish with salt and pepper.  Add the fish to the skillet
and cook for 4-5 minutes per side, or until golden brown.

Serve the fillets with the sauce spooned on top and sprinkle each portion with
some parsley.
Cod with Mushrooms
(Serves 4)

A delicious and simple recipe for weeknights but elegant enough to be served
for a special dinner.  It can be made with many types of thick white fish fillets,
such as halibut, sea bass, haddock, or mahi.  Simply adjust the cooking time
for thinner fillets.


4 (6-ounce) cod fillets
Salt and pepper
6 tablespoons unsalted butter, divided
8 ounces mushrooms, sliced about 1/8-inch thick
3 garlic cloves, minced
1 cup dry white wine
4 tablespoons chopped fresh parsley, divided
2 tablespoons balsamic vinegar


Lightly season the cod fillets with salt and pepper and set aside.

In a large skillet, melt 4 tablespoons of the butter over medium-high heat.
Add the mushrooms; sauté for about 5 minutes or until the mushrooms are
well browned.  Add the garlic and saute for 30 seconds. Season with salt and
pepper.  Add the white wine, 3 tablespoons of the parsley, and the balsamic
vinegar.  Boil for 2 minutes or until the liquid is reduced by half.

Place the cod fillets in the skillet, spooning some of the mushroom sauce over
them.  Cover the skillet and reduce the heat to medium-low.  Simmer until the
cod is just cooked through, about 7-10 minutes, depending on the thickness of
the fillets.   Transfer the fish to a serving platter.

Whisk the remaining 2 tablespoons of butter into the sauce in the skillet. 
Spoon the sauce over the cod and sprinkle with the remaining parsley.
Swordfish Involtini
(Serves 4)

The swordfish is one of Sicily’s most popular fish.  It is mainly caught in the
Straits of Messina.  Since Sicily is an island, fish and seafood play a major
role in Sicilian cuisine.  Fish is not only served as a main course but often
appears as an appetizer or in a pasta sauce.  When you order fish or shellfish
in a restaurant in Sicily, you usually get fish on the plate and nothing else.


2 (1-inch thick) swordfish steaks, skin removed
Olive oil
3/4 cup dry homemade breadcrumbs
1/4 cup plus 2 tablespoons pine nuts, toasted
1/4 cup golden raisins
3 tablespoons grated pecorino cheese
3 anchovy fillets, chopped
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
Pinch cayenne pepper
3 lemon slices


Place one of the swordfish steaks on a cutting board.  Put the palm of your
hand on top of the steak.  Slice the steak horizontally into 2 relatively even thin
slices.  Repeat with the other steak.  Place one of the steaks between 2
pieces of plastic wrap.  With a meat pounder, gently flatten the slice to about
1/4-inch thickness.  Repeat with the 3 remaining steaks.

To make the filling:
Set aside 2 tablespoons of the breadcrumbs for a garnish.

In a medium skillet, heat 2 tablespoons of oil over medium heat.  Add the
remaining breadcrumbs and sauté until golden and crunchy, about 2 minutes.
Transfer the breadcrumbs to a bowl.  Add 1/4 cup of pine nuts, raisins, cheese,
anchovies, garlic, and parsley.  Season with salt and cayenne.
Drizzle with olive oil until the mixture is moist and comes together when

Preheat oven to 425 degrees F.

Place about 2 tablespoons of filling on each swordfish steak.  Spread the filling
to cover all but the edges of the fish.  Roll the slices up from the skinny end.
Choose a baking dish large enough to accommodate the 4 rolled steaks.
Coat the bottom of the dish with oil.  Place the rolls on the dish and place the
lemon slices between them. Sprinkle the reserved breadcrumbs over the top.
Drizzle well with olive oil.  Bake until the fish is tender and lightly browned, 12
to 15 minutes. Remove from oven; scatter 2 tablespoons of pine nuts on top.
Involtini can be served hot or at room temperature.
Sicilian Crisp-Seared Salmon with Fennel and Oranges
(Serves 4)


1 fennel bulb, core removed and sliced into thin slivers
1/2 medium red onion, sliced into thin slivers
1/2 cup black olives, cut in half

1/4 cup fresh orange juice
1/3 cup olive oil
Grated zest of 1 orange
2 teaspoons honey
Salt and pepper

Olive oil
2 garlic cloves, minced
Red pepper flakes (to taste)
1 pound fresh spinach leaves
Salt and pepper
4 (6 ounces) 1-inch thick fillets of salmon
3 oranges, peeled and cut into wedges
1/3 cup coarsely chopped pistachios


Place the sliced fennel, onion, and olives in a bowl.  Combine all of the
dressing ingredients.  Pour over the fennel mixture, toss gently, and set aside.

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the garlic and red pepper flakes; sauté for 1 minute.  Add the spinach, in
batches; season the spinach with salt and pepper.  Cook the spinach, stirring
constantly, until completely wilted.  Divide the spinach into 4 portions; place
each portion in the center of each serving plate.

Season the salmon fillets with salt and pepper.  Coat the bottom of a large
skillet with olive oil.  Heat the oil until it is just beginning to smoke.  Carefully
add the salmon fillets, skin side down.  Cook the fillet, about 3 minutes on one
side.  Turn the fillets and cook about 2 more minutes on the other side or until
done.  The skin should be crisp and the reserve side should be crusty brown.

Place one portion of salmon on top of the spinach on each plate.  Top each
salmon fillet with some of the fennel salad mixture.  Divide the orange wedges
among the 4 plates.  Sprinkle each serving with some of the chopped
Italian FIsh Recipes
Grouper Puttanesca Cod with Mushrooms Swordfish Involtini Sicilian Crisp-Seared Salmon with Fennel and Oranges
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5 lbs. Swordfish Loins
5 lbs. Tuna Loins
Here we offer a variety of delicious ways to serve Italian-style fish fillets. Healthy and versatile,
fish fillets are quick to cook and can easily be dressed up or served simply.  Generally, you can
substitute any other type of fish that you prefer, as long as it is similar in color, firmness, and
texture.  Of course, the taste will be different.
King Scallop Grilling Shells
Add a touch of coastal charm to any meal by
grilling or serving in these natural scallop
shells. Sourced from the cool waters of
Ireland and Scotland, they’re safe for use in
the microwave, oven, broiler, and the grill.
Durable and reusable, they’re perfect for
seafood dishes, sides, small bites, dipping
oils and more.