Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 19, 2017
Bookmark and Share



Grilled Tuna with Salsa Verde
(Italy)
Grilled tuna with green sauce (parsley and garlic)
posted: 12/30/2006

Grilled Tuna "Origanata"
Tonno "'Riganatu"
(Italy/Sicily)
Grilled tuna marinated in olive oil and oregano
posted: 12/30/2006

Grilled Whole Fish
Pesce alla Griglia
(Italy)
Grilling a whole fish between 2 and 6 pounds
posted: 12/30/2006

Lobster on the Grill
Aragosta sulla Graticola
(Italy)
Grilled split lobster with a seasoned bread crumb stuffing
posted: 01/02/2007

Marinated Grilled Tuna
Tonno alla "Graèla"
(Italy/Veneto)
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
(Italy/Veneto)
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Mixed Fish Grill with Three Sauces
(Italy)
Grilled fish (dogfish, shark, swordfish or any 3 fish) with three sauces
posted: 01/02/2007

Parsley-stuffed Grilled Porgy and Mackerel
(Italy)
Grilled whole porgies (scups)and mackerel stuffed with parsley
posted: 01/02/2007

Spicy Grilled Red Mullet
Triglie sulla Graticola
(Italy/Abruzzo)
Grilled red mullet rubbed with parsley, thyme, bay, and cayenne pepper
posted: 12/30/2006

Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
(Italy/Tuscany)
Grilled red mullet marinated in olive oil, garlic, and rosemary
posted: 12/30/2006



Be notified of updates and events:
 


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


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

(View all)