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The 'N' of Italian Cooking

Updated on July 31, 2011

There is one word I have for the letter 'N' of Italian cooking. That word is:

nero (nay.roe) ~ black

There isn't much going on for the letter 'N' when it comes to Italian recipes and there isn't much going on for the word 'black' when it comes to Italian recipes. So I'll need to switch up the normal theme. Let's see......too hot to bake, so I'll lean toward BBQ and boil. Get ready for some tasty fish recipes. Corn on the cob and grilled eggplant work well with any of the recipes. I've provided other ideas too.

Grilled Butterfish

What You Will Need:

3 pounds butterfish (Pacific Pompano is in season for spring, summer)

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

4 teaspoons lemon juice

Clean, wash and dry the butterfish. Place in a dish with the oil, salt, pepper and lemon juice. Marinate for one hour. Place on grill and cook for 15 minutes on each side, brushing occasionally with marinade. Accompany with a spinach salad and bread.

Lobster With Cream

What You Will Need:

1 large live lobster

3 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup light cream

1 cup rice

4 cups water

1 very small chopped onion

1/2 cup butter, plus two tablespoons on the side

3 tablespoons grated cheese

3 egg yolks

1/2 cup Marsala wine or sherry

small dash of cayenne pepper

What To Do:

Boil the lobster in enough water to cover for 20 minutes. Let cool. Remove the meat from claws and tail in whole piece and cut thin. Place slices in a saucepan with butter, salt and pepper. Brown lightly. Add the cream, lower the flame and simmer until the cream is reduced to half quantity.

At this time boil the rice in slightly salted water until almost tender. Brown the onion in butter, add the rice and cheese, mix well. Place the rice in serving dish, keeping the center of dish empty.

Place the lobster in the center of the dish, leaving the cream in the pan. Mix the egg yolks and wine, add to cream and cook over low flame, constantly stirring, until slightly thickened. Add butter and cayenne pepper, mix well and pour over lobster slices. Immediately serve. Corn on the cob and tomato/mozzarella salad with olive oil to accompany.

Grilled Fish

What You Will Need

1 1/2 pounds whiting and mullet

1 pound halibut

1/2 cup olive oil

1 teaspoon salt

1 teaspoon pepper

4 teaspoons lemon juice

1/2 teaspoon rosemary

What To Do:

BBQ'ing over charcoal works the best although other grilling methods work too. Clean and wash the fish. Marinate in the oil, salt, pepper, lemon juice and rosemary for 2 hours. Place on the grill and cook for 20 minutes on each side. Occasionally brush with the marinade. Baked potato and salad work!

BBQ'd Blueflsh with Vegetables

What You Will Need:

1/2 cup fresh shredded basil

1/4 cup fresh lemon juice

1 tablespoon and 1 teaspoon olive oil

1 tablespoon minced garlic

1 tablespoon honey

Salt and pepper, to taste

2 cups unpeeled eggplant slices

1 medium bell green, red, and yellow pepper, cored, seeded and each cut into six pieces

2 medium zucchini, cut into lengthwise slices

4 five-ounce bluefish fillets

What To Do:

Prepare the marinade with basil, juice, olive oil, garlic, honey, salt and pepper. Add the eggplant, peppers and zucchini, coat with the marinade. Refrigerate for 2 hours.Spray the grill rack with nonstick cooking spray. Place the rack about 5" from the coals.

Drain the marinade into small saucepan. Bring to a boil and simmer for three minutes. Place the bluefish and vegetables on the grill rack; brush with reserved marinade.

Grill the fish and vegetables, turning once and brushing with any remaining marinade. Grill for about 12-15 minutes or until the fish flakes when tested with a fork. Vegetables should be tenderly crisp.

This is what's for dinner! Enjoy!!


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