FLAVORS
Versatile
A wealth of flavor on the plate awaits those who craft dishes
from fish and shellfish.
By Kay Orde
It’s no wonder that chefs like to create
menu items with seafood. A rich source of
flavor and variety is in store for those who
embrace the many ways that seafood can
be prepared for all parts of the menu. Here
we offer a sampling, from a sea bass in a
parchment-paper box to littleneck clams
swimming in a fragrant broth.
Soy/Ginger Sauce for Marinated
Crab Claws
Frank Stitt, Executive Chef/Owner
Highlands Bar & Grill
Birmingham, Ala.
3 cups mayonnaise
¼ cup honey
¼ cup Kikkoman soy sauce
3 T. ginger juice*
2 T. lemon juice
2 T. lime juice
Hot sauce, as needed
Black pepper, as needed
Method: In mixing bowl, whisk together
mayonnaise, honey, soy sauce, ginger
juice, lemon juice and lime juice. Season
