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WHAT WE LIKE Chef Luis salad with grilled shrimp, Lorenzo's fried calamari, quesadillas, yellowfin tuna tartar salad; teriyaki-glazed grilled fillet of wild salmon, grilled fillet of swordfish, pan-roasted sea scallops, Tex Mex fajitas with skirt steak; New York cheesecake, runny chip, Key West.
One day the teriyaki-glazed grilled fillet of wild salmon (lightly and exquisitely cooked) came with spinach and basmati rice.
We ordered the entire menu, so our skewers were followed by a beautifully grilled fillet of red snapper and a couple of quail.
Once it was a grilled fillet with a banana liqueur-lime sauce; another evening it was livornese style (with tomatoes, olives, onions and capers).
Main courses, too, work well, like a fine piece of salmon with a soft garlic confit, bacon and sherry vinegar, and a sumptuous grilled fillet of beef.
And bulked up with shiitakes, it is a superb accompaniment to his grilled fillet, one of the rare steaks around town that does not need a sauce.
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Fried gar balls, grilled fillets, and fillets boiled in water with crab boil seasoning are popular dishes in the south.
The blatantly crowd-pleasing brasserie menu runs from snacky olives and spiced almonds to small and large salads, pasta and risotto dishes, char-grilled fillet steak and come-hither fish dishes such as Whitby cod with chorizo cassoulet.
We also liked the two very thin grilled pork chops, which were full of flavor; a delicate broiled fillet of flounder; and grilled jumbo shrimp served atop drizzles of barbecue sauce.
The fish to order is the grilled tilapia fillet, which was perfectly cooked.
A few minutes later, somebody else would crown the grilled mackerel fillet, its skin gleaming like candy under a glassy soy glaze, accompanied by a lemon and grated daikon.
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