Pesce Azzuro Alla Griglia Recipes

GRILLED SEAFOOD: FRUTTI DI MARE ALLA GRIGLIA

Steps:

• Preheat grill.
• Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.
• When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.
• To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.