Dallas Fish Market chef Randy Morgan shared this creative trio of barely-seared kampachi; sunchokes topped with a crunchy fried oyster; and American wagyu Kobe strip loin, topped with a mustard-seed sauce.
Dallas Fish Market chef Randy Morgan shared this creative trio of barely-seared kampachi; sunchokes topped with a crunchy fried oyster; and American wagyu Kobe strip loin, topped with a mustard-seed sauce.