Filetti di Pesce Gallo al Marsala

Fillets of John Dory cooked with Marsala

Preparation info

  • Serves

    Two

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

The John Dory, or pesce San Pietro, is known in Sicily as the pesce gallo (an echo of the Catalan gall and French poule de mer). My colleague George Evans, who had served both in Venice and Palermo, found that the pesce gallo was not as popular as one would expect in Sicily, and therefore fairly cheap. On the other hand, he said it was difficult to find a fishmonger who would fillet it properly in the Venetian manner of slicing the fillet nearly through its thickness and th

Method