Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
The recipe for this classic dish flavored with saffron and sardines is based on one in The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter, 1993).
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
These two delicious sauces can be used at home to dress up leftover meats.
We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.