Adriatic II
Van Martin
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La Belle Cuisine - More Fish Recipes

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

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

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Friday, November 10, 2006

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Seven Sails of the Adriatic
Van Martin
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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
Salt
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.

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