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Narrow Results You've Selected: Summer Main Course Italian Fish Remove all Source Saveur (10) Jamie Oliver (1) Difficulty Medium (7) Easy (4) Occasion Backyard BBQ (1) Easter (1) Technique Saute (6) Bake (2) Fry (2) Chill (1) Grill/Barbecue (1) Show all... Slow Cook (1) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Season:Summer,Course:Main Course,Cuisine:Italian,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 03/18/2011 Mixed Grilled Seafood This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice. Issue #136 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 03/06/2007 Striped Bass with Sun-Dried Tomatoes, Caperberries, and Olives People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce 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. Issue #75 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 05/14/2007 Red Snapper with Tomato Sauce, Olives, and Onions A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine. Issue #34 07/17/2007 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish. Issue #7 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 06/11/2010 Summer Tray-Baked Salmon Serve this lovely, summery seafood dish with garlicky mayonnaise. Continue... Does Not Apply Source: Jamie Oliver