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Dishing

Crispy Yellowtail Snapper at Nobu

December 23rd, 2010
Photo by Jimi Falin
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This whole fish from the Florida Keys, specially created by executive chef Joel Versola, is deep-fried with potato starch and covered with a tangy sweet chili sauce. The snapper then rests upon a sea of rich miso butter sauce and is served with sautéed French horn mushrooms, shiitake, sweet onions and baby bok choy. $100, in the Hard Rock Hotel, 693-5090.


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Comments (1)

ice maker

Submitted by duke (not verified) on Tue, 12/28/2010 - 7:29pm.
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