Global Seafood

Gail Bellamy

Global Seafood

As you’ll see on the following pages, seafood interpretations draw from the world’s most popular cuisines. We’re providing several recipes that promote fish and shellfish with a Latin accent. From Norman’s in Coral Gables, Florida, comes a shrimp chowder, chupe de camarones, spiced up with Scotch bonnet or habañero chiles. Acacia Restaurant in Richmond, Virginia, offers croaker (in the drum family) with corn relish in a cumin-scented taco shell. Also, chef Rick Bayless of Frontera Grill and Topolobampo in Chicago shares a recipe for seared Alaska scallops with jalapeño cream.

Perhaps your customers favor Asian-inspired recipes. If so, you’ll want to check out the grilled curried-teriyaki wahoo from Asiatique in Louisville, Kentucky. AtPacific East in Amagansett, New York, chef Michael Castino serves cedar-planked black cod over truffled celery root parsnip and mirin pan juices, sprinkled with steamed edamame.

Mediterranean menu ideas include catfish fritto misto with citrus-almond gremolata, from chef Jeannie Pierola of Sidebern’s and Bern’s Steak House in Tampa. Regional American suggestions range from the potato crisp with lobster, spinach and Gruyere—from Spruce Point Inn in Boothbay Harbor, Maine—to a Maryland eastern shore frittata, featuring lump crab meat. Look for these ideas, and more, in this month’s recipe section.