Fish for the weekend - what would you buy & cook?

Question

I will be staying next to one of the best out door fish markets in Italy this weekend. I can shop only on Saturday morning.... What would you get? What would you cook if you had the variety I have available? Please no lobster or salmon. I mean I like lobster but I’d rather eat it when in Maine or on the Cape. Salmon is too common.
There is also a vegetable market... I’m in heaven. What would you buy to cook for the weekend?

Tilapia - how in blazes do you say it in Italian??? Why does everyone have the hots for this fish.
There are also squid, octopus, fresh sardines, fresh in the shell scallops too!!!

Visionary - it's a dream world here. I'm already on this side of the pond and am already in the kitchen doing it with a glass of posecco in my hand to heal me of all that ails me.
Laura - the only thing missing in my menu is you.
Felicity - i'm happy you clicked in but you need to go easy with me... i like it simple... slow and simple. that's the only way to jam in the "K".
Jimmy-D my man - i'll be sure to ask the monger. A tall one I'll drink in your honor!
Sympathetic - tuna steaks are red. sword fish steaks are red. get your shìt straight.

kclightman - 2 pounds (1 kg) of bivalves in your honor. Cooked with lots of garlic, red pepper and a glass of wine from Laura's glass... it'll make it all taste that much better.

bud light - I ain't in no back-water southern rural area mind you....

Bert - you've got the right idea bro... but there is little that'll stump me here. A point for you all the same.

show me - why don't you make like a Hoover and....

Andrea T - Branzino & orata are always available because they are farmed and usually cost abt 12euro a kg while the ones that are fished (for real) go for twice that price and are 100 better tasting.... But pargo? Isn't pargo a spanish word for mullet?

Itzel - ¡hola guapa!
Si e tornado il sindaco della cucina.
I prefer to do the market on Sat AM. 1st I shop my greens, then I do the pass & review of all of the fish stands to look at what is available and at what prices. I chat with the work men & then go to work and shop. After I’ve put all into my cart I wheel it on over to a little hole in the wall & order up some freshly fried cod & a glass of bianco… or a “cichetto” with “baccalà mantecato” (tapa = toasted bread with some whipped up, snow white, cod on it) and another “ombra” of vino bianco.
Unfortunately, this past Sat morning I was sick in bed & could not follow through with my plans. All the same I promise everyone a full report of my trip to Sicily (I leave on Wed) – wines & foods.
I’ll be dropping in on Catania where the meat market is actually better than the fish market. Strange, isn’t it? I hope to make it to Palermo too where they do a great trick with fresh sardines: http://www.italianmade.com/recipes/recipe305.cfm.

Persico al cartucho marinado por tres horas y cocinado en mi receta especial con hierbas del jardín....
Tre ore a macerare mi sembra assai tempo... pero tell me todo, con quale erbette del girdino hai fatto quel pesciolino?

Answer 1

I am the adventurous type so I would go for something caught that morning that I had never seen or heard of before and try that. That goes for the vegetable market as well, something I unique to Italy or the region if possible.

Bert

Answer 2

Try this:

Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots


ingredients

* 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all)
* 3/4 teaspoon salt
* 1/2 teaspoon fresh-ground black pepper
* 1/4 cup pesto, store-bought or homemade
* 3 carrots, grated
* 1 zucchini, grated
* 2 tablespoons olive oil
* 1/4 cup dry white wine


directions:
1. Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
2. Put a fish fillet in the center of each square of foil. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread the fish with the pesto. Cover the pesto with the carrots and top with the zucchini. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gather the foil around the fish and drizzle the fish with the oil and wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.
3. Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.

NOTES Fish Alternatives
You can use other small, flat, white fish fillets, with or without the skin, such as red snapper, pompano, or striped bass.
<*-*>

or

you can try:
Fish fillet with lemon butter sauce <*-*>

Answer 3

I say "When in Rome"...ask the fishmonger which local favorite is the freshest today. Have him fillet the whole fish for you. In a large fry pan, sautee the fish in EVOO and butter,add garlic,salt,pepper, thin slices of sweet onion,red bell pepper,roma tomatoes,olives (black or green or both), some sweet basil leaves and a splash of white wine. Cover until done. Serve on a bed of white rice with garlic bread or toast slices. A medley of roasted or grilled vegies. or a salad will complete the meal. This is called Mediterranian Style Fish at our house.

Answer 4

So, I heard our mayor, just came back to Italy!!!
Welcome back....Genius Cook...
I was late to answer your question...

I usually buy my fresh fish at the outdoor market on Fridays and you are very right...there is a BIG selection...this week I settled for Persico.

Cocinado al cartucho y marinado por tres horas en mi receta especial con hierbas del jardín....espero intercambiar recetas con usted... A presto

Answer 5

I am nuts for shellfish. Clams, shrimp, scallops. I'd love to steam the clams in some wine and either eat plain or serve over pasta. Shrimp grilled or scampied. Seared scallops are awesome and little scallops make excellent ceviche.

I haven't ever cared much for regular fish outside of sushi, but trout can be very lovely stuffed & roasted.

Get whatever looks good!

Answer 6

A clean white tuna steak like albacore would be wonderful. you can grill, bake it in the oven,or (my preferred method), saute it in a skillet, but only until medium rare in the middle. A nice saute would be a combination of garlic, finely chopped tomatoes, leeks, zucchini, red and green bell pepper, salt and pepper, lemon juice, white wine, and a delicious herb. Saute the vegetables until tender and drizzle the sauce over the tuna. And a nice homemade herbed pasta and you're set! PS, don't forget the wine, vino!

Answer 7

Wow, with that much fresh product available so close I'd be in seafood heaven.

I'd say grilled swordfish if you have access to a grill. Maybe with a balsamic reduction drizzled over it when it's done. Maybe with some sauted zuccini, tomatoes, onion, mushrooms, and roasted garlic tossed with some angelhair pasta and some good olive oil and a bit of salt, pepper, basil, and parsley and parmesan.

Damn I wish I had those ingredients myself now.

Answer 8

Crabmeat Stuffed Tilapia
1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika
# Preheat oven to 400 degrees farrenheit.
# chop the onion and celery into fine pieces.
# flake the crabmeat and check for pieces of shells.
# Sautee onion and celery in butter until tender.
# add parsley and remove from heat.
# stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
# Spray casserole or oven pan with cooking spray.
# Spread the mixture over the Tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
# Sprinkle with melted butter and paprika.
# Place in a 400 degree oven for about 20 to 25 minutes until the Tilapia flakes easily with a fork

Answer 9

you don't need tin foil. do not but the lemon and herbs in the steamer. but put them on after the fish has cooked. also the times you should cook the food for printed in the information booklet, is wrong, i have found it usually takes ten minutes less that it says. also i would advise you not to use so much water as the booklet says.

Answer 10

I'd buy the cod. Take it home and roll it in a mixture of rice flour and tapioca starch, white pepper and salt. And have a fry fest. Since you are in italy, throw some parmesan reggiano in there too.

Get the largest scallops you can get your hands on and roll them in the mix too :)