Chef Nick Anderer of Maialino in New York City pan sears the fish in his Pesce alla Piastra: Seared Cobia with Manila Clam Stew and Ramps.
Fried seafood, long a favorite preparation, is losing its hold on diners. Instead, seared and pan-roasted seafood dishes are on deck to replace fried fare. It’s unclear whether the shift is motivated by diners’ desire for more healthful fare, more flavor or both, but chefs across the country are putting more seared and roasted seafood dishes on their menus — and diners are eating them up. RELATED • Smoky flavors popular with diners • Restaurants give ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com