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Recipe for :

Lampuga in umido

Ken ClascioneThis recipe is from Ken Calascione (see his biography) - to view his website click here.


2 pounds mahimahi
4 large ripe tomatoes
1 onion
2 garlic cloves
1 clove
1 teaspoon dried oregano
1 tablespoon white wine vinegar
1/4 cup parsley
2 tablespoons olive oil
Salt and pepper to taste


Slice the mahimahi into four filets.

Chop the onion into small pieces. Slice the tomatoes in half, gently squeeze out the seeds and chop them. Finely chop the parsley.

Cook the onion and garlic in a large pan with the olive oil over moderate temperature for about five minutes or until the onion is translucent. Add the fish, chopped tomatoes, oregano and clove. Salt and pepper to taste, cover and cook for around ten minutes, then add the vinegar and cook for another five minutes or until the fish has cooked thoroughly. Add the chopped parsley and serve.

Ken Calascione
La Cucina Eoliana e Siciliana