Chef David Burke Shares His Seafood Favs And Talks About 'Fishtail'

Renowned Chef David Burke is showing us how to cook Whole Roasted Red Snapper and Garlicky Clams And Chorizo Top Hat this morning.

Educated at the Cuilinary Institue of America, this New Jersey native is an award-winning chef who has six restaurants bearing his name.

You can try some of Burke's cuisine at his latest restaurant Fishtail by David Burke at 135 East 62nd Street (btwn Park and Lexington Avenues). Housed in a historic townhouse, the bi-level eatery combines casual late-night dining in the ground floor oyster bar with traditional sit-down service in the main second floor dining room.

Fishtail offers the freshest fare - provided by Litchfield Farms, Burke's company-owned fishing boat out of Brielle, NJ as well as Hunts Point fish market. For more information, call (212) 754-1300 or visit www.fishtaildb.com/bigfish.html.

For more information, visit www.davidburke.com.

RECIPES, PICTURES AND VIDEO AFTER THE JUMP...

Whole Roasted Red Snapper With Garlicky Clams
Ingredients
1 Whole Roasted Red Snapper
3T Extra Virgin Olive Oil
2T Lemon juice
Salt & Pepper

Directions
1. Preheat oven to 450 degrees.
2. Place bass in a large oven-proof sauté pan.
3. Drizzle with extra virgin olive oil, lemon juice, and salt & pepper to taste.
4. Roast for 15-20min.

Garlicky Clams And Chorizo Top Hat
Ingredients
10 Little neck clams
¼ C Chorizo, diced
¼ C Red bell pepper, diced
2T Shallots, diced
1 T Saffron
¼ C Zucchini, diced
¼ T Clam juice
3T Butter

Directions
1. In a large sauté pan over medium-high heat sauté first six ingredients.
2. Once clams open add butter and clam juice and reduce until sauce thickens.