Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 28, 2017
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Alexandria-style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Egypt)
Griddled fish seasoned with cumin, onion juice, lemon juice, and olive oil
posted: 01/09/2007

Grilled Tuna Skewers
"Spitini" di Tonno
(Italy/Sicily)
Grilled skewered tuna, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Breaded Swordfish
Puddicinedda Frittu ‘Nduratu e Panatu
(Italy/Sicily)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006

Grilled Fillet of Fish
(Italy)
Grilled fillet of fish (sea bass or sablefish) with brushed garlic
posted: 12/31/2006

Grilled Fish with Oregano Breadcrumb Gratin
(Italy)
Grilled fish steak with an oregano-seasoned bread crumb coating
posted: 01/02/2007

Grilled Fish with Oregano, Chile, and Olive Oil
(Italy)
Grilled bluefish fillet sprinkled with oregano, chile, and olive oil
posted: 01/02/2007

Grilled Fish, Orange, and Lemon
(Italy)
Grilled fish, oranges, and lemons, in a marinade of citrus
posted: 12/30/2006

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
(Italy/Veneto)
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
(Turkey)
Grilled skewered blue mackerel steaks marinated in wild fennel leaves and parsley
posted: 08/06/2009

Grilled Mackerel with Anchovy Butter
Sgrombri Grigliati alla Calabrese
(Italy/Calabria)
Grilled whole mackerel with anchovy butter
posted: 12/30/2006



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


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

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