CRISPY DIJON CRUSTED SOUTH AMERICAN TILAPIA
Sautéed with spicy nectarine topping, served with jasmine rice and oven roasted vegetables.
OREGON LINGCOD PICATTA
Sautéed in white wine, lemon and capers, served with buttermilk mashed potatoes and steamed vegetables.
MISOYAKI GLAZED ALASKAN KING SALMON
Mesquite grilled, served with jasmine rice and stir fried vegetables.
PACIFIC MAHI MAHI WITH OVEN ROASTED CHIPOTLE BAY SHRIMP SALSA
Mesquite grilled, served with buttermilk mashed potatoes and oven roasted vegetables.
PACIFIC WHITE SEA BASS
Pan fried, tomato-caper relish, served with roasted vegetables and fishwife rice.
THAI-STYLE MIXED SEAFOOD GRILL
Skewered scallops and prawns with spicy rub, served with jicama slaw and jasmine rice.
GINGER GLAZED HAWAIIAN ONO
Pan fried with spicy shitake mushrooms, served with jasmine rice and bok choy.
SESAME CRUSTED BLACK & BLUE PACIFIC YELLOWFIN TUNA
Seared rare over mesquite with wasabi lime sauce, served with buttermilk mashed potatoes and oven roasted vegetables.
POACHED SCOTTISH SALMON WITH CUCUMBER DILL SAUCE
Lightly seasoned and steamed, served with jasmine rice and basil cherry tomatoes
CASHEW CRUSTED IDAHO RAINBOW TROUT
Pan fried, topped with avocado-black bean relish, served with jasmine rice and oven roasted vegetables.
MEDITERRANEAN PRAWNS
Pan seared with tomatoes, kalamata olives, feta cheese and fresh basil, served with roasted vegetables and jasmine rice.