A French Quarter crudo sampler from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 35) by Tenney Flynn

  • yellowfin tuna
  • red snapper fillets
  • pompano fillets
  • cobia fillets
  • lionfish fillets
  • EYB Comments

    Can substitute dry-pack sea scallops for lionfish fillets. See recipe for suggested garnishes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry-pack sea scallops for lionfish fillets. See recipe for suggested garnishes.

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