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 Joseph Wrede at Joseph’s Table in Taos, New Mexico, comes a recipe for Chilean sea bass with mascarpone-onion jam on French lentils. In Palm Springs, California, chef Johannes Bacher has created a recipe for yellow Thai curry withprawns and grapes. And at Gala Ristorante in Arlington, Mass., chef/owner Tony Rocha serves a Portuguese seafood stew called Caldeirada Da Marisco. You’ll find all of these ideas on our recipe pages. In addition, chef RickBayless of Frontera Grill and Topolobampo restaurants in Chicago has provided a recipe for chipotle-glazed salmon with spicy peanut salsa. You can also check out the recipes for Dover sole with vegetable nage, from chef Dominique Filoni at Savona Restaurant in Gulph Mills, Pa., and chef Edgar Leal’s "Red Gold," a sauteed red snapper with lime-cilantro beurre blanc, served at Zur in Miami Beach.