Making a Splash with Seafood

Edited by Gail Bellamy

Double Whammy: crab-crusted Rockfish combines color, flavor and two seafood favorites.

Seafood recipes on the following pages exemplify many of this year's trends, incorporating seasonality, quality ingredients and casual-dining inspirations with global flavors. You'll find appetizer and small plate ideas, such as the Lobster, Beet and Burrata Salad from executive chef Mike Selvera of Bar Crudo in San Francisco, and the simple but stylish update of a classic — Wild Alaska Crab Deviled Eggs fom Chef John Ash in Santa Rosa, CA. Robust entrees include Grilled Pancetta-Wrapped Trout with Verjus and Crushed Grapes, from chef Suzanne Goin of Lucques Restaurant in San Francisco. Idaho Potato and Lobster Shoreman's Pie is a rich one-bowl meal idea created by chef Ben Ford of Ford's Filling Station in Culver City, CA. World flavors shine through in chef Paula DaSilva's recipe for White Water Clams, Chorizo and Aji Amarillo Broth, from 1500° in Miami Beach, FL. These splashy recipes, and others, appear on the pages that follow.

FOR MORE SEAFOOD RECIPES: Our website offers seafood recipes for full-service restaurants, plus a recipe database organized by chefs' names. Visit www.restaurant-hospitality.com.