Home » Stewed amberjack alla siciliana

Stewed amberjack alla siciliana

Traditional fish main course, with video recipe

by Ada Parisi
5 min read
Ricciola in umido alla siciliana: ricetta di pesce in umido semplice e saporita

How to prepare Sicilian-style stewed fish

The recipe for amberjack or stewed fish Sicilian style for me it's a special recipe: is a Traditional Sicilian dish for a second course of tasty fish that I've always eaten at home, prepared by Grandma and mom. And so it reminds me of my childhood and the typical flavors of my land. On my YouTube channel also find the VIDEO RECIPE step by step. The Sicilian stewed amberjack is one of the delicious fish stew and I would call it a unique dish because it has potatoes, tomatoes and a nice sauce in which to make the shoe with a slice of homemade bread.

This Stewed Fish Recipe in Sicily it is often also called ‘amberjack to LAN‘, because of the typical sauce of Lipari. Sicilian-style stewed amberjack Getting Ready, as you can see from the video, in just a few moves and even less time and I'm sure, it with your eyes closed, you feel like you're in Sicily. Alternatively, you can also try TAIL OF TOAD IN STEW, with a quick red sauce with parsley and green olives.

How to cook the amberjack

You will see that in many recipes amberjack is baked in the oven: the thing works, in my opinion, When you bake a whole Yellowtail (are fish that arrive at consistent weights) but it doesn't work with a slice or slice that, in my opinion, kiln drying hopelessly. In this case, the amberjack is lightly floured and seared in oil, then set aside and together at the end with sauce: so will remain rosy and soft, and a little flour thicken up a bit’ the sauce will become smooth and tasty. If you like great, take look at other RECIPES WITH RICCIOLA but also to all my SICILIAN RECIPES. Have a good day!

Ricciola in umido alla siciliana: ricetta di pesce in umido semplice e saporita


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 4 voted )


700 grams of Yellowtail

20 cherry tomatoes

half an onion

3 cloves of garlic

30 grams of capers subcommittees,

20 black olives in brine

extra virgin olive oil

fresh parsley

salt and pepper


6 small potatoes


Before you start preparing amberjack stewed Sicilian, look at the VIDEO RECIPE step by step, so you'll understand exactly what to do. Finely chop the parsley, Clean the garlic, thinly slice the onion, Peel the potatoes and cut into thick slices about half a centimetre, unsasing capers under running water.

Clean the amberjack by removing the skin and any bones and cut it into chunks rather thick. Lightly flour.

Sprinkle the bottom of a pan with extra virgin olive oil and sear over high heat the amberjack on both sides for a few seconds. Set it aside.

Put garlic in the pan, the onion, half of parsley, half the capers and sauté for a minute, then add the potatoes and the whole grape tomatoes. Add some hot water, Add salt and cook covered over medium heat until the potatoes are tender and the tomatoes slightly wilted (It will take 10-15 minutes) as you see in VIDEO RECIPE.

Join the amberjack with sauce, the capers and parsley-others, season with salt and pepper and cook a minute or two, always covered and over a very low heat, so that the amberjack will taste but remain rosy inside. Adjust if necessary with salt and pepper.

Serve the amberjack with its sauce and accompany with crusty bread. Bon appétit!

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Antoinette October 17, 2016 - 08:56

After buying a fantastic Yellowtail at the port, I've been looking for the best way to cook and…I had no doubt that you'd find something flirty! As always! I'm venturing and I'll let you know but when I choose your recipe seems already to have made and tasted with great satisfaction of course. Very good day!

Ada Parisi October 17, 2016 - 10:46

Hi Antoinette! The amberjack is one of my favorite fish! I'm sure you will like this recipe because it has all those Mediterranean flavors we love! If you want you can use the sauce to make two spaghetti as first course or accompany it with couscous or white rice for a main course complete! I embrace you! ADA

Antoinette October 19, 2016 - 06:49

Good morning, they say it was a huge success! Our Yellowtail wasn't great so I hazarded and …I left whole or stands between the potatoes, the tomatoes, olives and capers! The flavor of this dish than ever before and because we're a little greedy for the first I repurposed anchovy pesto pasta pistachios and pine nuts…grazie Andrea.

Ada Parisi October 19, 2016 - 09:30

Antoinette thanks! He did very well not left whole, so will remain juicy and soft. I'm really glad you enjoyed it. You make me start a good day. ADA

Antoinette October 19, 2016 - 20:19

There is space to comments under the stew sauce fettuccine, so I write here. This morning I had the stew to Cook! I hate him because he is always hard and than, What can I say I tried this recipe and aside from the sauce that is great, the meat is eating my toddler using only a fork to cut the cubes of meat. You look fantastic, fantasy and substance! Thanks,Thanks

Ada Parisi October 20, 2016 - 11:19

But thanks! It's my mom's stew, the best of the world. And I'm delighted to share it with you and whether your child. A big hug, ADA

Piera September 24, 2015 - 14:34

Hi Ada, really I would like to congratulate with you for your recipes, your advice and the routes that we propose not only with his pen but that season with a passion that transpires every word ! I'm not but I love Sicilian Sicily in all its forms and as soon as I can I ride to live those intense emotions that only a land like Sicily knows you live in terms of places but above all warm and welcoming people and a kitchen. Every time I come home (in Tuscany but I'm ciociara) from Sicily for a while’ I have a feeling that something is missing and I am thinking of the Sicilian people emigrate maybe in cold countries and inhospitable people. I wonder how much they will have suffered…# I love you ! Thank you for your beautiful site ! you are great ! Hi

Ada Parisi September 24, 2015 - 14:49

Hi Pipay, Meanwhile, welcome to my little space and then thanks, you very much, for your words. You're right, go away from home, in my case from Sicily, is traumatic: I have migrated’ to study in Milan now 15 years ago and then, After 8 years in Milan, they landed in Rome. I will continue to miss the light of Sicily, that strange refraction that is created between the edge of the sky and the sea… And this blog helps me not forget her ever, My land. I embrace you. ADA

marilena September 22, 2015 - 14:16

Fantastic…... like your recipes. For me, they are not that great in the kitchen, become a reference point! And not only the recipes….. I recently visited Matera making me drive from your review. I found everything exactly as you have cleverly described…Thanks!! A good day.

Ada Parisi September 22, 2015 - 14:39

I can't believe you're not cooking marilena that great: you have to like cooking to be finished on my site, where many recipes are a little’ Jaws of life! Get the Yellowtail and let me know, I'm sure you'll be fine. I fell in love with Matera! I struggled to write the travel itinerary: too many things to say, too complex the reality of that enchanted place. But the fact that you've been helpful has already repaid all the effort! Thanks, I embrace you. ADA

Giusi Davì September 21, 2015 - 09:31

Good morning, ADA! Congratulations for the recipe and video! Very clear and concise! Vist!
Moreover, Besides the amberjack, You may use other types of fish…
I thought the swordfish…
What do you think? A warm greeting, Giusi

Ada Parisi September 21, 2015 - 12:33

Thank You Giusi! Is’ an experiment, but since my partner is pretty good with the video seemed a missed opportunity not to try. I hope to improve! The recipe is fine even with swordfish, Red Snapper, spatula, tuna, mackerel, Grouper and monkfish. Let me know if you try? I embrace you, ADA

Mariolina Rovella September 21, 2015 - 09:22

Gozo also’ I,but you already know,I follow you willingly because’ your kitchen reminds me of my homeland,I live in Lucca. Great your recipe,Although the fish the dilisco before cooking,the problem and’ that here the amberjack is rarely,probably and’ due to the fact that is inaccessible. I ask you all the best for your work,in multiplicity’ of your initiatives.
A hug

Ada Parisi September 21, 2015 - 12:35

Hi Gj, heartfelt thanks! Beautiful Lucca, but I think you miss Sicily, to whom is left stays in the heart. I also dilisco the fish and I'd rather do it with touches rather than in slices because I find it more elegant… here in Rome the amberjack is, but at a very exaggerated… This piece weighed nearly 300 grams, more you can't do….. A dear greeting, ADA


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