Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 18, 2018
Bookmark and Share



Baked Sardines
Sarde al forno pangrattato
(Italy/Sicily)
Baked fresh sardines with olive oil and bread crumbs
posted: 12/29/2006

Baked Shrimp with Feta Cheese
Garides me Feta
(Greece)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Baked Swordfish with Golden Crust
(Italy)
Swordfish baked with a bread crumbs crust flavored with oregano, anchovy, and olive oil
posted: 12/29/2006

Baked White Fish au Gratin
(Italy)
Baked white fish with an au gratin topping of bread crumbs, parsley, and anchovies
posted: 12/29/2006

Batter-fried Fish
Samak Maqli
(Algeria)
Fishmonger's inexpensive fish deep-fried in batter
posted: 12/29/2006

Bluefish in Wine and Fresh Oregano Sauce
(Italy)
Bluefish in white wine and fresh oregano
posted: 12/29/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
(Italy/Sicily)
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Fillet of Sole with Tarragon Sauce
Filets de Sole Sauce Estragon
(France/Provence)
Sole fillets on top of tarragon sauce
posted: 07/15/2008

Fish "in Ghiotta"
Arriciola in Ghiotta
(Italy/Sicily)
Sicilian-style fish with tomatoes, pine nuts, raisins, and capers
posted: 12/29/2006

Fish Baked in Grape Leaves
Psari Fournou me Ambelofia
(Greece)
Whole baked fish stuffed with herbs and wrapped with grape leaves
posted: 01/24/2011



Be notified of updates and events:
 


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

(View all)