Tuna Tartare with avocado salsa, mushrooms, fresh citrus, phyllo, cheese crisp, yuzu, olive-almond pesto
Skate fish with caper/brown-butter sauce, green cabbage, smoked bacon
Crispy Red Snapper for Two with jasmine rice, bok choy, shiitake, bean sprouts and coconut broth
Miso Glazed Barramundi with white miso and honey, plancha-grilled jumbo asparagus, chipotle oil
Crispy-Fried Essex Clams with preserved lemon, pickled peppers, dried black olive, squid ink anchoïade
Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup
Duros, raw tuna, chile-soy vinaigrette, scallion, cilantro, crema, hot sauce, avocado, mango, sesame seeds, chile flakes
Jumbo shrimp, Maine lobster tail, littleneck clams, mussels, mahi-mahi, squid, baby octopus, saffron rice, piquillo pepper salad
Raw jalapeño, rock shrimp, habanero aïoli, pickled shallot, fresh chives
Charred octopus with cold-smoked mussels, salsa macha, pickled papaya, charred avocado
Puffed black rice, raw tuna, avocado, green apple, sev, potato, green mango, tamarind chutney, green chile, radish, cilantro cress
Maine Lobster Pot Pie with brandied lobster cream and market baby vegetables
Crispy Skin Salmon with mushroom dust, roasted mushroom, beetroot ketchup
Lobster chunks, roasted potato, chipotle coleslaw, baon rouille, garlic, lemongrass, roll
Fried green plantain, octopus ceviche, avocado salsa
Cebiche Clásico with striped bass, leche de tigre, aji limo chile peppers, Japanese sweet potato, yuyo and micro cilantro
Oysters Rockefeller with creamed poblano
Fresh cod, beer batter, french fries, coleslaw, tartar sauce
Blackened Tuna Burger with wasabi-ginger aïoli, marinated cucumber, onion, radish and carrots on a milk bun
At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
Newk’s Eatery offers an Ahi Tuna Salad with radishes, carrots, cucumbers, tomatoes, greens and ginger-wasabi dressing
Hugo’s Frog Bar & Fish House - Seared Scallops with beet vinaigrette, cauliflower purée and microgreens
Dos Urban 's Cantina Raw Scallop AguaChile with sweet potato purée, pickled red onion, spicy lime aguachile, cilantro, chia seed.
OB Surf Lodge offers a Sunchoke Soup with duck confit, mushrooms, dried cherries and sunchoke chips
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
Nazca Mochica's Mochica Cebiche comprises lime-marinated seasonal whitefish, cilantro, red onions, caramelized sweet potato, choclo
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
Annunciation's offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.
Stuffed with luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy avocado partnered with a zingy chipotle aioli and fresh pico de gallo. Served warm on a crispy, toasty flour tortilla.
Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
Tapping the full potential of protein requires a flavor-centered touch
Creative hot cooking methods accentuate the oyster’s treasures