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 ...
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