Seafood Sensations

SEAFOOD SENSATIONS

International inspirations are in evidence on today’s seafood menus, and that trend is a tribute to the versatility of fish and shellfish. For instance, at Stock-Yard Restaurant in Nashville, executive chef Ahlyege’s menu has Moroccan/Mediterranean influences, and his recipe for grilled swordfish perfumed with preserved lemons, celery root truffle, mashed potatoes and eggplant cafiar is no exception. Look for it in our recipe section.

From chef/owner

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish