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01-28-2013, 08:01 PM
Lorb's Avatar
Join Date: Jun 2011
Posts: 15,208
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For seafood, I go down to the fish market and pick out fresh seafood so I am rarely motivated to do too much with it. I leave it lightly cooked or barely cooked if I can. Horseradish pistachio sauce, citrus rosemary butter, ginger capers and basil oil, black garlic puree with pomegranate sauce, olive oil and black pepper infused prosciutto and green olives, Dijon mustard, serrano and blood orange sauce, green curry broth, cumin seafood broth, chili oil poach.... that's all I can think of off the top of my head. It's just a few things I keep going back to when I just lightly cook my fishes.

Other seafoods are generally touched even lighter.

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