Grilled fish, Romagna style from Essentials of Classic Italian Cooking (page 288) by Marcella Hazan

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Notes about this recipe

  • TrishaCP on July 20, 2014

    This method of grilling fish is amazing. The lemon and olive oil marinade made the fish taste really fresh, and the bay adds an intriguing aroma. Note- definitely use the freshest fish you can find for this recipe- there is nothing to hide behind here.

  • fprincess on May 04, 2012

    Simple and tasty; a good weeknight recipe. The fish (I used a large snook fillet) was seasoned and marinated for a while in olive oil and thinly sliced fresh rosemary, and coated with breadcrumbs (I used panko). Then I cooked it on the grill, adding a few bay leaves to the charcoal for the aroma, which was subtle but noticeable. I served the fish with green asparagus. Picture here: http://egullet.org/p1875958

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