<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rosemary Gullo, all about Family, Friends, Healthy Living and Cooking. You Have to Enjoy Life! &#187; Fish Recipes List</title>
	<atom:link href="http://rosemarygullo.com/category/list-of-recipes/fish-seafood-recipes-list/feed/" rel="self" type="application/rss+xml" />
	<link>http://rosemarygullo.com</link>
	<description>Rosemary Gullo, all about Family, Friends, Healthy Living and Cooking. You Have to Enjoy Life!</description>
	<lastBuildDate>Sun, 27 Dec 2009 02:52:05 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0</generator>
		<item>
		<title>ZUPPA DI VONGOLE &#8211; Fresh Clam Soup</title>
		<link>http://rosemarygullo.com/2009/12/zuppa-di-vongole/</link>
		<comments>http://rosemarygullo.com/2009/12/zuppa-di-vongole/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:43:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=540</guid>
		<description><![CDATA[Ingredients 3 tbsp. extra-virgin olive oil 1 tsp garlic, finely chopped ½ cup dry white wine 3 cups canned chopped tomatoes 2 dozen small hardshell clams in their shells 1 cup boiling water 4 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type Heat the oil in a heavy 2 to 3 quart saucepan. Add [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/zuppa-di-vongole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>TRANCIE DI SALMONE CON VEGETALI &#8211; Poached Salmon Steak with Vegetables</title>
		<link>http://rosemarygullo.com/2009/12/trancie-di-salmone-con-vegetali/</link>
		<comments>http://rosemarygullo.com/2009/12/trancie-di-salmone-con-vegetali/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:40:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=538</guid>
		<description><![CDATA[Ingredients 4 Salmon steaks of 8 ounces each 1 cup fish or chicken stock (1 Fish or Chicken bouillon dissolved in boiling water) ¼ cup lemon juice 1 onion, sliced thinly 2 carrots, peeled and shredded 1 green pepper, sliced thinly ½ cup white wine ½ tsp salt pinch of chili pepper (optional) sprinkle of [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/trancie-di-salmone-con-vegetali/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPIEDINI DI PESCE SPADA &#8211;  Swordfish Kebabs</title>
		<link>http://rosemarygullo.com/2009/12/spiedini-di-pesce-spada-2/</link>
		<comments>http://rosemarygullo.com/2009/12/spiedini-di-pesce-spada-2/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:39:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=535</guid>
		<description><![CDATA[Ingredients 2 pounds Swordfish Steak, trimmed and cut into 1 inch cubes 2 garlic cloves, finely chopped 1 tbsp lemon juice 2 tbsp extra-virgin olive oil 36 ripe small cherry tomatoes tsp flat-type Italian parsley, chopped 1 tsp Thyme salt Freshly ground black pepper 12 wooden skewers, soaked in water 10 minutes Soak the skewers [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/spiedini-di-pesce-spada-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PESCO AL CARTOCCIO &#8211; Fish Cooked in a Foil</title>
		<link>http://rosemarygullo.com/2009/12/pesco-al-cartoccio/</link>
		<comments>http://rosemarygullo.com/2009/12/pesco-al-cartoccio/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:38:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=533</guid>
		<description><![CDATA[Ingredients 6 (6 to 8 ounce) salmon fillets (skins removed) or trout, sea bass or haddock ¼ cup lemon juice 1 tbsp butter, softened 1 tbsp extra-virgin olive oil 3 tsp fresh flat-type Italian parsley, chopped ½ tsp salt Freshly ground black pepper In a small bowl, whisk together the lemon juice, softened butter, oil, [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/pesco-al-cartoccio/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GAMBERI ALLA GRIGLIA &#8211; Broiled Shrimp with Garlic Butter</title>
		<link>http://rosemarygullo.com/2009/12/gamberi-alla-griglia/</link>
		<comments>http://rosemarygullo.com/2009/12/gamberi-alla-griglia/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:36:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=530</guid>
		<description><![CDATA[Ingredients 2 pounds large fresh shrimp in their shells or defrosted frozen shrimp 2 tbsp. butter ¼ cup extra-virgin olive oil 1 tbsp. lemon juice ½ cup scallions (green onion) finely chopped 2 garlic cloves, finely chopped ½ tsp. salt Fresh ground black pepper 4 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type Lemon [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/gamberi-alla-griglia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ZUPPA DI COZZE &#8211; Mussel Soup</title>
		<link>http://rosemarygullo.com/2009/12/zuppa-di-cozze/</link>
		<comments>http://rosemarygullo.com/2009/12/zuppa-di-cozze/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:34:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=527</guid>
		<description><![CDATA[Ingredients 4 dozen small mussels in their shells ¼ cup coarsely chopped onions ¼ cup coarsely chopped celery 1 tsp. coarsely chopped garlic ¼ cup extra-virgin olive oil 1 tbsp. freshly chopped basil (or 1 tsp. dried basil) Freshly ground black pepper ½ cup dry white wine 2 cups canned chopped tomatoes 2 tsp. freshly [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/zuppa-di-cozze/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>TILAPIA CON BAGNA CAUDA &#8211; Tilapia with Bagna Cauda Sauce</title>
		<link>http://rosemarygullo.com/2009/12/tilapia-con-bagna-cauda/</link>
		<comments>http://rosemarygullo.com/2009/12/tilapia-con-bagna-cauda/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:32:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=524</guid>
		<description><![CDATA[Ingredients 2 tbsp butter, unsalted 2 tbsp extra-virgin olive oil 2 tsp extra-virgin olive oil 3 anchovy fillets, minced 1 ½ tsp garlic, finely chopped 1 tbsp fresh basil, chopped 1 tsp lemon zest 6 (6 ounce) skinless tilapia fillets (may substitute with Haddock or Sole Fillets) salt Freshly ground black pepper BAGNA CAUDA Heat [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/tilapia-con-bagna-cauda/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PESCE SPADA ALLA GRIGLIA &#8211; Grilled Swordfish</title>
		<link>http://rosemarygullo.com/2009/12/pesce-spada-alla-griglia/</link>
		<comments>http://rosemarygullo.com/2009/12/pesce-spada-alla-griglia/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:29:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=518</guid>
		<description><![CDATA[Ingredients 1 ¾ pounds Swordfish, cut into 4 steaks 4 tablespoons + 2 tablespoons extra-virgin olive oil juice of 1 lemon grated lemon zest 1 teaspoon oregano 2 tbsp. chopped parsley, preferably the flat-leaf Italian type 1 garlic cloves, chopped 1 tablespoon capers, chopped salt freshly ground black pepper Mix in a small bowl 4 [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/pesce-spada-alla-griglia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GAMBERI ALLA PEPPERONCINI &#8211; Shrimp with Tiny Hot Peppers</title>
		<link>http://rosemarygullo.com/2009/12/gamberi-alla-pepperoncini/</link>
		<comments>http://rosemarygullo.com/2009/12/gamberi-alla-pepperoncini/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:27:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=515</guid>
		<description><![CDATA[Ingredients 42-46 Large Shrimp (about 2 pounds), peeled and deveined ¼ cup extra-virgin olive oil ¼ cup pepperoncini (fresh tiny hot peppers), finely chopped 1 tbsp. garlic, finely chopped salt Freshly ground black pepper Shell the shrimp, but be careful not to remove the last small segment of the shell or the tail. With a [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/gamberi-alla-pepperoncini/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>TROTELLE ALLA SAVOIA &#8211; Baked Trout with Mushrooms</title>
		<link>http://rosemarygullo.com/2009/12/trotelle-alla-savoia/</link>
		<comments>http://rosemarygullo.com/2009/12/trotelle-alla-savoia/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 11:25:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=512</guid>
		<description><![CDATA[Ingredients 4 cleaned, whole trout, ½ to ¾ pound each, with heads and tails left on, or substitute with thoroughly defrosted frozen trout salt Freshly ground black pepper Flour 2 tbsp. butter 2 tbsp. extra-virgin olive oil ½ pound fresh mushrooms, thinly sliced 1 tsp. lemon juice ¾ cup thinly sliced scallions (white part plus [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/trotelle-alla-savoia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
