Italy — The Heart of Mediterranean Cuisine
Surrounded by the sea, Italy’s cuisine celebrates seafood — but not always predictably. In coastal restaurants, fish appears on the menu only when fishing boats return with the morning’s catch. Only then do chefs know what fish will be served that day.
As a street food, grilled fish is prepared simply — with olive oil and salt. While Italian grill masters rarely over-season fresh fish, there are a few traditional marinades that bring variety. These recipes work equally well for summer barbecue grills or a stovetop grill pan at home.
Marjoram Sauce
Crush a generous pinch or handful of fresh marjoram leaves (oregano works too) into a paste with olive oil, using a mortar and pestle. Add a little lemon juice, salt, and pepper. Use this oil to brush over the fish before and after grilling. It also goes well with chicken or any white meat.
Rosemary-Orange Salt
Fragrant and unique, this salt will become a favorite. In a mortar, mix sea salt with 2 sprigs of fresh (or dried) rosemary and the zest of one orange. Rub the fish with this salt before cooking and drizzle with olive oil. It also complements pork, fresh tomato salads with herbs (basil, arugula), or sautéed shrimp. Keeps for several months.
Giovanna Sauce
Mix the juice of one lemon with olive oil, add salt, pepper, thinly sliced garlic, mint, and oregano. Great with any fish fillet, shrimp, or calamari.
Mild Herb Sauce
This incredibly tender marinade blends mint and basil. In a mortar, combine fresh parsley, basil, and mint with a bit of olive oil. Use the paste to coat or stuff the fish.
Trubo Aromatic Marinade
Perfect for whole fish and also great with pork. Grind fennel seeds and sea salt into a powder and rub it inside and outside the fish. Sprinkle fresh fennel fronds on top if available. Drizzle with olive oil. For baking, layer lemon slices over the fish.
Gremolata Marinade
Pound a few garlic cloves with salt in a mortar. Finely chop parsley and mix it with the zest of half a lemon. Combine with the garlic and let rest with a spoonful of olive oil.
Oregano Oil
This herb oil is ideal for brushing on fish before grilling or for dressing salads. Crush a bunch of fresh oregano (or a packet of dried), add sea salt, and mix well. Add lemon juice and 8 tbsp olive oil. Stir until smooth.
Polpo Marinade
A simple, zesty, and slightly spicy marinade for almost any fish or seafood. Great for grilling, kebabs, or salads. Mix the juice of half a lemon, a finely chopped deseeded red chili, and a small handful of chopped parsley.
Modi Marinade
In a mortar, blend olive oil, fresh rosemary, peeled tomatoes, and balsamic vinegar. Excellent for roasting fish with potatoes. Serve topped with arugula leaves.
Tuna Marinade
A versatile mix great even for fish meatballs. Combine olive oil with a teaspoon of ground cinnamon, a small handful of pine nuts, chopped parsley, salt, and pepper.
Marjoram Sauce
Crush a generous pinch or handful of fresh marjoram leaves (oregano works too) into a paste with olive oil, using a mortar and pestle. Add a little lemon juice, salt, and pepper. Use this oil to brush over the fish before and after grilling. It also goes well with chicken or any white meat.
Rosemary-Orange Salt
Fragrant and unique, this salt will become a favorite. In a mortar, mix sea salt with 2 sprigs of fresh (or dried) rosemary and the zest of one orange. Rub the fish with this salt before cooking and drizzle with olive oil. It also complements pork, fresh tomato salads with herbs (basil, arugula), or sautéed shrimp. Keeps for several months.
Giovanna Sauce
Mix the juice of one lemon with olive oil, add salt, pepper, thinly sliced garlic, mint, and oregano. Great with any fish fillet, shrimp, or calamari.
Mild Herb Sauce
This incredibly tender marinade blends mint and basil. In a mortar, combine fresh parsley, basil, and mint with a bit of olive oil. Use the paste to coat or stuff the fish.
Trubo Aromatic Marinade
Perfect for whole fish and also great with pork. Grind fennel seeds and sea salt into a powder and rub it inside and outside the fish. Sprinkle fresh fennel fronds on top if available. Drizzle with olive oil. For baking, layer lemon slices over the fish.
Gremolata Marinade
Pound a few garlic cloves with salt in a mortar. Finely chop parsley and mix it with the zest of half a lemon. Combine with the garlic and let rest with a spoonful of olive oil.
Oregano Oil
This herb oil is ideal for brushing on fish before grilling or for dressing salads. Crush a bunch of fresh oregano (or a packet of dried), add sea salt, and mix well. Add lemon juice and 8 tbsp olive oil. Stir until smooth.
Polpo Marinade
A simple, zesty, and slightly spicy marinade for almost any fish or seafood. Great for grilling, kebabs, or salads. Mix the juice of half a lemon, a finely chopped deseeded red chili, and a small handful of chopped parsley.
Modi Marinade
In a mortar, blend olive oil, fresh rosemary, peeled tomatoes, and balsamic vinegar. Excellent for roasting fish with potatoes. Serve topped with arugula leaves.
Tuna Marinade
A versatile mix great even for fish meatballs. Combine olive oil with a teaspoon of ground cinnamon, a small handful of pine nuts, chopped parsley, salt, and pepper.
