"Near and far, filleted or whole, locally farmed or internationally imported, here are four seafood entrees worth fishing around for."

"DURADE:
When you've got a wood-burning oven that can roast fish at 700 degrees, you're going to get crispy-as-cracklins skin, but it's chef Joen Caputo's Italian expertise -- he stuffs his fish with thyme, bay leaf, tarragon, garlic and lemon and then drizzles a sweet-sour mix of peppers, garlic, capers and raisins over the top -- that makes his durade one of the best seafood dishes in the city."

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