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 16, 2017
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Grilled Shrimp
Scampi alla Griglia
(Italy)
Grilled super colossal shrimp with olive oil and several variations
posted: 01/02/2007

Grilled Shrimp and Squid Skewers
Spiedini di Mare alla Griglia
(Italy)
Grilled skewered squid and shrimp in an olive oil, lemon juice, and bay marinade
posted: 01/02/2007

Grilled Stuffed Squid
Calamari Ripieni
(Italy/Sicily)
Grilled squid stuffed with a seasoned bread crumb stuffing
posted: 01/02/2007

Grilled Stuffed Swordfish Rolls
Involtini di Pesce Spada
(Italy/Sicily)
Grilled swordfish rolls stuffed with seasoned bread crumb stuffing and coated with a cheese-flavored bread crumbs coating
posted: 12/31/2006

Grilled Swordfish
Pesce Spada alla Griglia
(Italy/Sicily)
Grilled marinated swordfish steak in the Sicilian style
posted: 12/30/2006

Grilled Swordfish with Fresh Orange Juice and Thyme
(Italy)
Grilled swordfish marinated in orange juice and thyme
posted: 12/30/2006

Grilled Swordfish with Sammurigghiu Sauce
Pesce Spada col Salmoriglio
(Italy/Sicily)
Grilled swordfish marinated in olive oil, lemon juice, and herbs
posted: 12/30/2006

Grilled Tuna in Rosemary and Garlic, Palermo Style
Tonno alla Palermitana
(Italy/Sicily)
Grilled tuna marinated in wine, rosemary, and garlic
posted: 12/30/2006

Grilled Tuna with Crushed Fennel Seed
Tonno ai Ferri
(Italy/Friuli-Venezia Giulia)
Grilled tuna with crushed fennel seed
posted: 12/30/2006

Grilled Tuna with Red Salmoriglio Sauce
Tonno Arrosto con Salmoriglio Rosso
(Italy/Sicily)
Grilled tuna with a pesto of tomatoes, vinegar, parsley, and oregano
posted: 12/30/2006



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


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

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