Fish Romano Recipes

ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)

Steps:

• In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
• Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
• Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

ROMANO ENCRUSTED SALMON

Steps:

• Heat oven to 350°F.
• Mix mayonnaise and cheeses and spread mixture over fish.
• Sprinkle paprika over each steak.
• Bake 10 minutes.
• For the sauce, combine all ingredients except cornstarch in a saucepan.
• Simmer for approximately 10 minutes on medium heat, then blend in cornstarch.
• Simmer for 1 minute.
• Remove fish from oven and top with sauce.

FISH ROMANO RECIPE

Steps:

• In a large plastic, zipper topped bag, combine first four ingredients. Add fish, seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Meanwhile, combine flour and next 3 ingredients in another large plastic zipper topped bag. Remove fish from marinade (discard marinade) and add them to the flour bag, close bag and shake to coat evenly with flour mixture. In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. SERVING SUGGESTIONS: Serve with sautéed yellow squash, brown rice and big green salad.