EAT & DRINK : SEAFOOD SPECIAL SECTION
EAT & DRINK
SPECIAL SECTION
RAW
Broadway by Amar Santana ’ s Mediterranean branzino
Catfish Gumbo at Roux Creole Cuisine to chipotle-dusted sea bass at South of Nick ’ s and Mediterranean king salmon — complete with feta cheese , balsamic glaze and veggies — at GG ’ s Bistro , it ’ s truly a journey for the senses .
TIPS AND TRICKS No matter the locale inspiring a fish dish , there are some basic techniques to keep in mind for the best results .
“ Fish has a wide range of presentations , flavor profiles and textures ,” Lin says . “ While salmon is fatty and has a great flavor profile , sea bass can be fatty and flaky on the palate . I enjoy a seared Chilean sea bass with nothing other than grilled lemon to complement it . Keeping it simple and to the point can really highlight an ingredient ’ s profile .”
Lin encourages diners and home cooks to be adventurous and try different types of fish , whether it be a freshwater or ocean species . But when choosing a fish to prepare , Lin says to look for what is sustainable , fresh and in season — key for high-quality ingredients .
Santana agrees that the best kind of fish is what ’ s available during that particular season . He recommends bringing a high-quality fish to room temperature before cooking and to have grapeseed oil and fresh herbs and spices on hand to create the perfect dish .
“ I use a French technique — searing fish in grapeseed oil to get [ the ] skin super crispy ; it has a higher smoke point ,” Santana explains .
Lin says searing or grilling is always a great
Mediterranean king salmon at GG ’ s Bistro
way to prepare fish , and that salt and pepper are underestimated in his book . Salt brings out rich oils and pepper gives a little punch to wake up the palate . He advises cooking fish on one side 85 % to 90 % of the way through , then flip to complete the cooking process . Lin also says citrus , herbs and a little fat will never do you wrong in creating a fish dish .
“ Nothing better than a classic beurre blanc with wine , butter , lemon juice , shallots and a little salt ,” Lin adds . “ It is acidic , yet buttery — you can ’ t go wrong with this sauce to accommodate any type of cooked fish .”
“ Once the fish I ’ ve seared in oil [ is ] cooked halfway , I love basting with butter — I realize that ’ s not very healthy ,” Santana says . “ To me , I ’ d rather have it full of flavor , so basting with butter and any aromatic herbs helps to add to the flavor of the fish and makes you not want to stop eating it .” /
LEFT , FROM TOP : SARAH KING PHOTOGRAPHY ; COURTESY OF GG ’ S BISTRO ; MIDDLE : ANNE WATSON PHOTOGRAPHY ; TOP RIGHT : COURTESY OF OLIVER ’ S OSTERIA ; BOTTOM RIGHT : COURTESY OF LAS BRISAS
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