pan-seared
Cooking In, Quick PostKerry Alaric Cheeseborobluefish, broth, brussel, clams, Cooking In, crispy, fish, fresh, fried, grapefruit, herb, herbs, jiuce, leaves, littleneck, pan-seared, pink, Quick Post, reduction, roasted, seafood, seared, shallots, sprig, sprouts, tarragonComment

Blue In The Face

Pan-Seared Wild Bluefish | Pink Grapefruit and Tarragon Broth, Roasted Brussel Sprouts, Littleneck Clams
Pan-Seared Wild Bluefish
Cooking In, Quick PostKerry Alaric Cheeseborobluefish, broth, brussel, clams, Cooking In, crispy, fish, fresh, fried, grapefruit, herb, herbs, jiuce, leaves, littleneck, pan-seared, pink, Quick Post, reduction, roasted, seafood, seared, shallots, sprig, sprouts, tarragonComment
Dining Out, Dinner, Manhattan, Quick Post, Upper East Side, YorkvilleKerry Alaric CheeseboroAsian, carrots, Dinner, Dorrian's Dorrian's Red Hand, entree, fish, glaze, glazed, julienne, menu, pan-seared, potato, potatoes, roasted, salmon, sauce, seafood, seared, squash, teriyaki, ues, Upper East Side, zucchini2 Comments

The New Fish Dish

Still excited about the new menu items at Dorrian's Red Hand, in some part due to my having input into it. So now they/we offer—as part of their/our expanded entrée menu—a Teriyaki-Glazed Pan-Seared Salmon Filet, that is served over a crisp, warm salad of julienned veggies and some roasted potatoes.
Teriyaki-Glazed Pan-Seared Salmon Filet, Dorrian's Red Hand, UES, NYC
Dining Out, Dinner, Manhattan, Quick Post, Upper East Side, YorkvilleKerry Alaric CheeseboroAsian, carrots, Dinner, Dorrian's Dorrian's Red Hand, entree, fish, glaze, glazed, julienne, menu, pan-seared, potato, potatoes, roasted, salmon, sauce, seafood, seared, squash, teriyaki, ues, Upper East Side, zucchini2 Comments