15 Spectacular Seafood Dishes You Should Be Herring About
Need a good reason to extend your healthy summer eating habits into fall? These fresh seafood dishes are just the inspiration you need. Whether you prefer a simply prepared whole fish that allows its freshness to shine or a dish with saucy complements, one thing’s for sure, a deliciously prepared seafood plate is one of our favorite meals year-round.
Buoy would you be silly not to try these 15 dishes:
Before digging into the seafood-focused pasta, pizza and large format roasts, check out the shrimp appetizer delivered with fish pepper cocktail sauce and nori (edible seaweed) aioli, as well as the fresh raw bar selections.
Great for sharing at the table, the whole branzino at Casa Luca is classically Italian, prepared with slow roasted tomatoes, red peppers and Taggiasche olives (a deep red olive grown in Ponente, the western part of Liguria, Italy).
A New Orleans-inspired dish, the Snapper Courtbouillon at The Bywater in Los Gatos, just south of San Francisco, celebrates where Michelin-starred chef David Kinch first learned to cook. A French poaching stock, the courtbouillon is a roux-based fish stew made with Creole tomato sauce.
Offering daily fresh fish combinations from the sushi bar, Mirai Sushi has locations in both Gold Coast and Wicker Park and offers many varieties of tuna, salmon, white fish, shrimp, eel and fish roe sashimi.
The Stocking Frame prepares a whole wild caught sea bream — a mild, white fish — in a wood oven with herbs and piri piri sauce. Of Portuguese origin and commonly used as a seasoning or marinade in African countries, piri piri sauce is made from crushed chillies, citrus peel, onion, bay leaves, paprika, basil and other spices.
Ela offers dynamic four- and six-course tasting menus, which typically include at least one creative take on crudo or tartare. Currently, the restaurant is dishing out a can’t-miss Arctic Char Crudo with kohlrabi (a relative of cabbage), mustard seeds and piquillo pepper ponzu (a thin, sweet chili pepper sauce).
Fish is a staple on Vee Vee’s seasonally changing menu, including seared scallops with zucchini puree, corn, green beans, cherry tomatoes, new potatoes, fennel and sorrel pistou (a Provençal cold sauce that’s somewhat similar to pesto, although it lacks pine nuts, and is made from cloves of garlic, sorrel and olive oil).