Sacrilege

I will admit that in general I don't like cheese with fish and that as a holder of an Italian passport, I feel I need to be more firm in this stance. It's a pretty well known fact that Italians are usually against cheese with fish because it lessens the enjoyment of fishiness in a dish. Or just because everyone else said that it's against the rules. I happen to like cheese with tuna, mostly because of the great American tuna melt. But you can't get me to put parmesan on a spaghetti with clam sauce. It's got so much flavor already!

The following article is a good argument FOR fish and cheese to be united in culinary bliss. I still don't buy it and will continue to cook fish in interesting ways that celebrate its fishiness, but do read on:

Just Grate - NY Times, by Robert Trachtenberg, 30.Mar.08

An alternative to cheese to enhance the flavor of a fish dish, you ask? GRATED/GROUND PISTACHIO. They do it in Sicily all the time and it looks beautiful and tastes divine.