Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
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).
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
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.
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.