SEATTLE — Chef Giuliano Hazan's passion for Italian cooking runs in the family. His mother, Marcella Hazan, is referred to as "the godmother of Italian cooking" and wrote landmark cookbooks which brought the cuisine to America. Chef Giuliano continued the family tradition by writing multiple popular Italian cookbooks of his own. "The Classic Pasta Cookbook" was nominated for a James Beard Award.
Hazan also teaches cooking classes at his award-winning school in Italy. His classes were recently named one of the Top Five Cooking & Foodie Vacations for Italy in 2019 by Forbes magazine. Chef Giuliano joins New Day Northwest to give us a mini masterclass in Italian cooking by making his Sea Bass Marinated in Lemon from his book "Every Night Italian."
Check out the recipe chef Giuliano made below!
Thinly Sliced Sea Bass Marinated in Lemon:
(From Every Night Italian by Giuliano Hazan) serves 4 to 6 people
Ingredients:
- ¾ pound sea bass, striped bass or grouper
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup red onion very finely diced
- 1 teaspoon fresh marjoram, chopped
- 2 tablespoons Italian flat-leaf parsley, finely chopped
- 2 tablespoons extra virgin olive oil salt freshly ground black pepper
Directions:
- Cut the fish into thin slices across the grain and place in a shallow bowl.
- Add the rest of the ingredients, season with salt and pepper and toss gently. Let it marinate at room temperature for 2 ½ to 3 hours, or until the fish is cooked through. Carefully stir the fish approximately every half hour. Taste the marinade occasionally to make sure the fish has not consumed all of the acidity from the lemon. If necessary, add more lemon juice, two tablespoons at a time.
- You may serve the fish as soon as it is ready, or refrigerate it for up to 2 days. Let it come to room temperature before serving, however.
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