From Surf to Supper

Seafood Recipes from a Certified Master Chef's Kitchen

Seafood is probably the most challenging protein to prepare. Professional Chefs understand that most seafood dishes must be served immediately. When we cook seafood, there is very little room for forgiveness, the final dish is either raw, burnt, or à point — perfectly cooked! My goal with this book is to give you the tools, the technique, and the confidence to consistently arrive at perfect.

Recipes:

• New England Clam Chowder 
• Fish Sticks with Spicy Tartar Sauce  
• Crab Cakes   
• Poached Fluke, White Wine Sauce (Vin Blanc)   
• Sautéed Dry Sea Scallops with Brown Butter 
• Roasted or Grilled Striped Bass  
• Miso Black Cod or Black Bass (Tog)  
• Shrimp Cocktail 
• Seafood Stew with Garlic Crostini  
• Fish Tacos