Ingredients:

2 lbs. cleaned cuttlefish
1 small onion finely chopped
2 cloves garlic
2 Tbsp. chopped Italian parsley
3/4 cup dry white wine
1/4 cup extra virgin olive oil
1/3 cup tomato sauce

Instructions:

1. Cut the bodies of the cuttlefish into strips about 1/4 inch wide.
2. In a large pan sauté the onions with the garlic in the olive oil. Leave the garlic cloves whole so that you can remove them later.
3. When the onions are translucent add the parsley, mix in a bit and then add the cuttlefish.
4. Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.
5. Add the white wine and continue cooking at a high heat for another 5 minutes.
6. Add the tomato sauce and salt to taste.
7. Lower the heat and let them simmer for 20 to 30 minutes or until done.
8. If they get too dry you can add a little bit of fish broth or water.
9. When done remove the garlic and serve hot with polenta.

Notes:

If you want you can add a few drops of ink from the cuttlefish to make them black.

Ingredients:

1 Trout cleaned, about 10 oz
sprig of rosemary
1 clove sliced garlic
salt to taste

Instructions:

1. Wash the trout and then rub a pinch of salt on the inner cavity.
2. Put the Rosemary and the sliced garlic inside as well.
3. Wrap the trout in aluminum foil.
4. Place the trout on preheated thick bottomed fry pan or on a grill. I usually use a thick bottomed fry pan.
5. Cook for 10 to 15 minutes per side or until done.
6. Remove the Trout from the foil and serve immediately.

Notes:

This method is really clean and easy. My mom always prepared me trout like this.

Ingredients:

1-1/2 to 2 lbs. cleaned scorpion fish fillets
4 Tbsp. extra virgin olive oil
10 cherry tomatoes
1/2 cup dry white wine
2 cloves garlic minced
2 Tbsp. capers
1/3 cup fresh chopped Italian parsley
salt to taste

Instructions:

1. In a large skillet, you might use two medium skillets, sauté the garlic for a couple of minutes, but be careful not to burn it otherwise it can get bitter.
2. Halve the cherry tomatoes and then add them as well.
3. After a couple more minutes add the scorpion fish fillets and the capers.
4. Add the wine and cook until they are cooked at least half way through.
5. Then turn them and continue cooking until done adding the parsley in the final minutes.

Notes:

If you have concerns about using wine in the recipe you can skip it. Caper packed in salt are the best, just be sure to rinse the excess salt from them before adding them to the fish.

Ingredients:

4 Salmon steaks
olive oil
salt and pepper
dry white wine

Instructions:

1. Wash the salmon steaks and place them on a baking dish.
2. Brush them with olive oil and sprinkle with salt and pepper.
3. Place them in an oven preheated to 425°.
4. After about ten minutes sprinkle the steaks with white wine and then put them back in the oven.
5. Cook for another 10 minutes or until done.
6. Remove from oven and serve immediately.

Notes:

This is a simple and easy way to prepare salmon that really brings out its flavor.

Prepare some mashed potatoes (add some chives) and serve with these salmon steaks.

Ingredients:

3 lbs. cleaned fresh or frozen Octopus, I used 2 small ones
9 oz. radicchio
fistful of parsley
1 – 1/2 lemons
3 Tbsp. extra virgin olive oil
1 clove garlic finely chopped
salt and pepper to taste

Instructions:

1. Put the octopus in cold water with one lemon halved and simmer it at low temperature for about 1 hour or until tender. Note that cooking time will vary according to the size of octopus. Ask the vendor when purchasing fresh or check the package if purchased frozen for cooking times.
2. When the octopus is done drain and cut onto bite size pieces.
3. Clean and slice the radicchio thinly.
4. Clean and chop the parsley.
5. In a bowl mix the juice from 1/2 lemon, garlic, the olive oil pinch of salt and pepper.
6. Mix the octopus, radicchio and parsley together in a bowl.
7. Add the oil mixture, mix in well and serve.

Notes:

This is a really easy recipe the only suggestion that I have is to mix it up just before serving otherwise the radicchio looses its texture if it stands too long. You can prepare the octopus ahead of time and refrigerate it until you assemble the salad.

This recipe is so easy to prepare and yet presents itself so well. The best part though, is that they are absolutely delicious.

Ingredients:

4 scallops cleaned with half the shell
3 Tbsp. ground dry bread crumbs
2 Tbsp. fresh chopped Italian parsley
Cognac
butter
salt
pepper

Instructions:

1. Prepare a mixture of the parsley, bread crumbs, 1 tsp. of Cognac, a pinch of salt and a pinch of pepper.
2. Roll the scallops in the mixture coating them well.
3. On a baking sheet place the scallops back in their shell.
4. Sprinkle a few drops of cognac on each of them and them place a small piece of butter on each.
5. Bake in a preheated oven for 15 to 20 minutes at 400°.
6. I usually set my oven to grill for the last 2 or 3 minutes to brown them a bit.

Notes:

This makes for a good appetizer as well it can be a main course. As an appetizer I’d recommend one scallop per person and as a main course two scallops each.

Ingredients:

12 oz fresh calamari*
3/4 cup olive oil
2 Tbsp. chopped Italian parsley
2 Tsp. marjoram
1 clove garlic
rice flour
salt and pepper
oil to fry

Instructions:

1. Start by cleaning the Calamari. Holding the body in one hand gently pull on the tentacles to remove the insides, then remove the quill from inside the body cavity, finally peel the skin away from the outside of the body. Once the inside are out you can cut the head away from the tentacles The remove the mouth positioned at the base of the tentacles. Now wash the tentacles and body under cold running water.
2. Once they are cleaned cut the body into rings about 1/4 inch wide. The tentacles don’t need any further cutting.
3. Now prepare the marinade in a bowl. Put the olive oil and add the marjoram, parsley, a clove of garlic crushed a pinch of salt and pepper.
4. Mix well and then add the calamari, mix again and then set in the refrigerator to marinate for 1 hour. Stir it occasionally.
5. Heat your frying oil and prepare a plate with rice flour.
6. Remove the calamari rings a few at a time, let them drip off, dredge them in the rice flour, shake off the excess and then fry them.
7. Fry them until they start to turn golden brown and then place them on paper towels to absorb the excess oil.
8. Salt to taste and serve.
Notes:

I use rice flour because it is finer and I like the result when deep frying,
however you can use regular flour as well.

*I used fresh calamari (squid) and this was their weight cleaned. Of course you can use frozen too, but fresh is better.

If you like skewer cooking you’ll really enjoy this recipe. I make it often since it’s so easy and healthy too.

Ingredients:

3 small salmon steaks
16 jumbo shrimp
5 cuttlefish
olive oil
salt and pepper

Instructions:

1. Clean the cuttle fish and cut the body into one inch square pieces.
2. Remove the shell from the shrimps leave the tail for decoration. Remember to devein the shrimp.
3. Clean the salmon, remove the skin and cut it into 3/4 inch cubes.
4. Now put the pieces on a skewer alternating by type. I made them with shrimp followed by cuttlefish, salmon, cuttlefish, salmon, cuttlefish and finally shrimp again.
5. Place them on a baking sheet, on the grill or if you have dish for skewers use it.
6. Mix a little oil in a bowl with salt and pepper then brush it onto the fish.
7. Bake in a preheated oven for 18 to 20 minutes or until done at 400° F.
8. About halfway through the cooking you can brush them a second time with the oil.

Notes:

This recipe is for 8 kabobs and the fish is just an example try other types if you want. Remember use the leftover cuttlefish in a salad and the left over salmon and shrimp pieces can be used for broth.

Ingredients:

2 lbs. fresh cleaned cuttlefish (whole)
2 Tbsp. fresh chopped Italian parsley
3 Tbsp. extra virgin olive oil
1 small clove garlic minced
1 Tbsp. fresh squeezed lemon juice
salt and pepper to taste
2 Tbsp. wine vinegar

Instructions:

1. Boil the cleaned cuttlefish in a pan of water with the vinegar for 30 minutes.
2. Meanwhile prepare the remaining ingredients.
3. Once the cuttlefish are cooked, remove them from the water and let them cool on a plate for 15 minutes.
4. After they have cooled down cut them into thin slices and put them in a bowl.
5. Using a fork beat the oil with lemon juice, salt and pepper.
6. Add the oil mixture to the cuttlefish along with garlic and parsley and then combine well.
7. Serve immediately or refrigerate and serve later.

Ingredients:

1 to 2 lbs. cod fish fillets
4 Tbsp butter
flour
dry white wine
salt and pepper to taste

Instructions:

1. Dredge the fillets in flour.
2. Meanwhile heat the butter in skillet being careful not to brown it.
3. When it is hot add the fish.
4. Once it has starts to turn brown turn the fillets.
5. Sprinkle them with dry white wine and salt and pepper to taste.
6. Once this side has browned some too they should be ready.

Notes:

If you have concerns about using wine in the recipe you can substitute with lemon juice.