Appetizers, Hors D’oeuvre, and Snacks

Fried Calamari

Makes 6 small-bite servings Any place where squid swim you will find a different version of fried calamari. Be sure to rinse and dry the squid thoroughly before seasoning it. You can use both the tubes and the tentacles, but you may want to fry them separately. Sprinkle with sea […]

Main Dishes

Fritto Misto di Pesce (Mixed Fried Fish)

Serves 4 to 6 Ingredients 1 lb squid, cleaned, tentacles and bodies separated 12 medium shrimp (20/25 count), peeled and deveined 1 lb any type of fish, cleaned and skinned 2 cups warm water 2 teaspoons sea salt, plus more for sprinkling 3/4 cup all-purpose flour, or as needed 2 […]

Grilling

Grilled Fish Tacos

Makes 8 tacos Grilled fish tacos are a delightful fusion of smoky flavors and zesty freshness, perfect for a summer fiesta. The tender, charred fish wrapped in warm tortillas, topped with tangy salsa and crisp slaw, creates a mouthwatering explosion of textures and tastes. Southwestern Slaw

Grilling

Grilled Halibut With Roasted Red & Yellow Pepper Salad

Makes 8 servings Ingredients 2 red bell peppers, or 1 cup of prepared roasted peppers 2 yellow bell peppers, or 1 cup of prepared roasted peppers 1/4 cup olive oil 1/2 onion, thinly sliced 3 tablespoons garlic, thinly sliced 2 tablespoons capers, chopped 1 tablespoon sherry vinegar 1/2 teaspoon ground […]

Grilling

Grilled Oysters With Scallion Butter

Makes 5 servings Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1/4 cup minced scallions 1/2 tablespoon soy sauce 1 clove garlic, finely minced 3/4 tablespoon lemon juice 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 36 oysters, washed and scrubbed Directions Knead the butter by […]

Chef's Blog

Grilling Seafood—Insider’s tips from CIA Chefs

Seafood lovers! You don’t want to miss the joys of grilling this summer! With just a few tips and tricks from our seasoned CIA chefs, your next barbeque is sure to go swimmingly! Chef Sandy Sauter A clean and well-seasoned (with oil) grill is crucial for seafood, since it tends […]

Chef's Notes Plus

Grilling with Cedar Planks

Fish that is grilled on a cedar plank is imparted with the smoke of the grill and the woodsy flavors from the cedar, giving it incredible depth of flavor. For variety, you can use hickory, mesquite, or even a fruit tree wood like apple or cherry. The planks don’t last […]

Main Dishes

Linguine alle Vongole (Linguine With Clams)

Serves 4 to 6 Ingredients 2 medium leeks 4 to 5 tablespoons extra-virgin olive oil, as needed 2 garlic cloves, thinly sliced 3 dozen Manila clams or littlenecks, scrubbed 1/2 cup dry white wine 1 fresh bay leaf, broken Kosher salt, as needed Freshly ground black pepper, as needed 1 […]

One-Dish Meals

Lobster Ravioli with Corn Sauce

Makes 5 or 6 servings Striping the pasta is really fun, but also takes some time. You may want to batch it out and save some of the dough for later. When you make this, you may want to prepare extra ravioli and freeze them. The sauce will also freeze […]

Main Dishes

Maccheroncini with Swordfish, Capers, Olives, and Pine Nuts

Serves 6 to 8 Ingredients 1/2 cup extra-virgin olive oil 10 oz swordfish, trimmed and diced 3 garlic cloves, peeled and minced 1 fresh chile (jalapeño or serrano), minced Kosher salt, as needed 1 lb dried maccheroncini 1/2 cup chopped mint 3 tablespoons salted capers, rinsed with cold water 3 […]