Author: Christine Burns Rudalevige

Fish by José Andrés creates a summery Idaho farmed trout with a ‘peachy’ air, using heirloom tomatoes and peaches, then cooking in a charcoal oven for a crispy skin and smoky flavor.

Sunda New Asian’s best-selling seafood entrée is a Chilean sea bass dish that chef Mike Morales first made on a whim.

At Ocean Prime the recently added Ahi Tuna Poke Bowl with avocado and Sriracha vinaigrette sells exceptionally well.

Centrolina serves its branzino whole, head to tail, boneless so that it can be stuffed with lemons, rosemary and thyme.

At Cindy’s in Chicago guests often ask about the seafood’s sustainability – keeping the restaurant searching for the best producers of sustainably raised seafood it can locate.