Tuesday, September 6, 2011
Chef Randy Morgan, ex-Dallas Fish Market, now executive chef at Fish City Grill
He left his post as executive sous chef at Hibiscus.
DALLAS Fish City Grill, the Dallas-based seafood chain with branches in five states, including eight in the Dallas area, recently announced that its new executive chef is Randy Morgan, formerly of Hibiscus and Dallas Fish Market.
The chain will feature dishes by Morgan as daily chalkboard specials, such as:
- Spanish Paella - chorizo, saffron, smoked paprika, tomatoes, basmati rice mixed with lobster, clams, shrimp, and mussels
- Shellfish Frito Misto - tempura fried green beans, asparagus, shrimp, scallops, calamari, zucchini and parmesan with a lemon aioli
- Char Grilled Louisiana Oysters with melted leeks, bacon and lemon