SEAFOOD SENSATIONS International inspirations are in evidence on today’s seafood menus, and that trend is a tribute to the versatility of fish and shellfish. For instance, at Stock-Yard Restaurant in Nashville, executive chef Ahlyege’s menu has Moroccan/Mediterranean influences, and his recipe for grilled swordfish perfumed with preserved lemons, celery root truffle, mashed potatoes and eggplant cafiar is no exception. Look for it in our recipe section. From chef/owner Joseph Wrede at ...
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