Adriatic II
Adriatic II
Art Print

Martin, Van
Buy at



WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Marcella Hazan's
Grilled Fish, Romagna Style



Premium wines and gourmet gift baskets
Thousands of premium wines and gourmet gifts

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Lemons, Positano, Amalfi Coast, Campania, Italy
Lemons, Positano, Amalfi Coast, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Fishing Boats Come to Venice for the Northern Adriatic Championship
Fishing Boats Come to Venice for the Northern Adriatic Championship
Photographic Print

Stewart, B....
Buy at


La Belle Cuisine


Grilled Fish, Romagna Style

Essentials of
Classic Italian Cooking

by Marcella Hazan, 1992, Borzoi/Alfred A. Knopf

“Long before my native region of Romagna, on the northern Adriatic shore,
became known for its string of beach towns and their all-night discos, it
was famous for its fish. Romagna’s fishermen are unsurpassed in the art
of grilling. Their secret, aside from the freshness of their catch, is to steep
the fish in a marinade of lemon juice, salt, pepper, rosemary, and bread
crumbs for an hour or more before broiling it. It’s a method that works
well with all fish, sweetening its natural sea flavor and keeping the flesh
from drying out over the fire.”

For 4 or more servings

2 1/2 to 3 pounds whole fish, gutted and
scaled, or fish steaks
Black pepper, ground fresh from the mill
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
A small sprig of fresh rosemary, or
1/2 teaspoon dried leaves, chopped very fine
1/3 cup fine, dry, unflavored bread crumbs
Optional: a charcoal or wood-burning grill
Optional: a small branch of fresh bay leaves or
several dried leaves

1. Wash the fish or the fish steaks in cold water, then pat thoroughly
dry with paper towels.
2. Sprinkle the fish liberally with salt and pepper on both sides, put it
on a large platter, and add the olive oil, lemon juice, and rosemary.
Turn the fish several times to coat it well. Add the bread crumbs,
turning the fish once or twice again until it has an even coating of oil-
soaked bread crumbs. Marinate for 1 or 2 hours at room temperature,
turning and basting the fish from time to time.
3. If using charcoal or wood, light the charcoal in time for it to form
white ash before cooking, or the wood long enough in advance to
reduce it to hot embers. If using an indoor gas or electric grill,
preheat it at least 15 minutes before you are ready to cook.
4. Place the fish 4 to 5 inches from the source of heat. Do not discard
its marinade. If cooking on charcoal or with wood, throw the bay
leaves into the fire, otherwise omit. Grill on both sides until done,
turning the fish once. Depending on the thickness of the fish steaks
or the size of the whole fish, it may take between 5 and 15 minutes.
While cooking, baste the top with the marinade. Serve piping hot
from the grill.

Featured Archive Recipes:
A Fish that Takes to Grilling (Monkfish)
Marcella's Sautéed Snapper with Finocchio, Sicilian Style
Roger Vergé's Roasted Royal Sea Bream with Savory...

Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Summer Holiday Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: May 14, 2010.