Flavor Trends, Strategies and Solutions for Menu Development

Chilean Sea Bass by Sunda New Asian From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

The popular sea bass dish at Sunda was made on a whim, and alternates with the season
PHOTO CREDIT: Rockit Ranch Productions 

Mike Morales, Executive Chef | Sunda New Asian, Nashville, Tenn.

Some of the top-selling seafood items at Sunda New Asian in Nashville, Tenn., come from the pan-Asian restaurant’s signature sushi menu. But Mike Morales says his best-selling seafood entrée is a Chilean sea bass dish that he first made on a whim.

“I had extra sea bass after we finished prepping one evening, and after searing it, I deglazed the pan with this really awesome ginger vinaigrette that we use in almost everything, and added sautéed asparagus and onions to the dish,” he explains.

“It’s a really simple recipe that allows the fish to be the star of the dish.” Other top-selling dishes at Sunda include the Chile Albacore Sashimi and Hamachi Yellowtail Jalapeño.

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.

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About The Author

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Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.