Baked Sole Florentine
Oven-baked sole fillets stuffed with seasoned spinach and coated with a creamy béchamel sauce infused with grated Parmesan cheese.
Balsamic-Glazed Salmon Fillets
Fresh pan-seared salmon fillets glazed with a blend of white wine, golden balsamic vinegar, Dijon mustard and honey then roasted in the oven.
Fresh flaked catfish fillets blended with shallot, Dijon mustard, mayonnaise, Old Bay, panko bread crumbs and beaten egg then pan-fried until golden brown.
Fillet of Sole with Mushroom Sauce
Fresh strips of sole fillet rolled into paupiettes then poached in white wine infused with sliced white mushrooms, scallions, shallots, fresh herbs and whipped butter.
Fresh mahi mahi mixed with breadcrumbs, fresh dill and green onions, formed into cakes and pan-seared until golden brown. Served with horseradish-dill sauce.
Fresh pan-seared flounder fillet coated with a rich sauce of browned butter infused with fresh lemon juice and chopped parsley.
Grilled Trout with Caper Vinaigrette
Fresh trout fillets brushed with caper vinaigrette infused with brown butter, extra virgin olive oil, golden balsamic vinegar, capers and fresh rosemary; flash-grilled and finished in the oven.
Fresh haddock fillets pan-seared to a golden brown. Served with lemon-caper sauce.
Hake with Hazelnuts and Capers
Fresh hake fillet topped with sauteed hazelnut and caper sauce infused with butter, red wine vinegar and garlic.
Halibut Fillets with Mushrooms and Pecans
Fresh marinated halibut fillets pan-seared and finished in the oven. Served with a Vermouth mushroom and pecan sauce.
Lemon-Honey Glazed Salmon
Fillet of fresh salmon pan-seared, coated with a lemon-honey glaze and then finished in the oven.
Pan-Seared Cod with Coconut-Clam Broth
Fresh cod loins dusted with crushed fennel then pan-seared until golden brown. Finished with a coconut milk and white wine sauce infused with clams, onion, fennel, lemongrass and bay leaf.
Pan-Seared Cod with Shrimp Cream Sauce
Fresh cod loins dusted with Creole seasoning then pan-seared until golden brown. Served with a shrimp cream sauce infused with chopped ham, diced tomatoes, garlic, Worcestershire sauce and fresh herbs.
Pan-Seared Salmon with Orange-Curry Sauce
Fresh pan-seared salmon fillets with orange-curry sauce (mayonnaise-based sauce infused with fresh orange juice, yogurt, ketchup, orange zest and mild curry powder).
Pan-Seared Turbot with Corinader and Cumin
Fresh turbot fillets rubbed with a blend of toasted coriander and cumin then pan-seared until golden brown.
Fresh halibut fillet wrapped in a thin layer of prosciutto, pan-seared, then finished in the oven.
Roasted Sea Bass
Fresh sea bass fillets marinated in mirin, Champagne, tamari and sugar; then roasted in the oven.
Roasted Turbot with Tomatoes and Olives
Fresh pan-seared turbot fillets finished with a white wine pan sauce infused with grape tomtoes, black olives and fresh rosemary.
Rockfish En Papillote with Seasonal Vegetables
Rockfish oven-steamed in parchment paper with a medley of seasonal vegetables.
Salmon Cakes with Tartar Sauce
Fresh salmon fillet coarsely chopped and mixed with a blend of panko bread crumbs, fresh parsley, mayonnaise and spices; formed into cakes and pan-seared until golden brown. Served with tartar sauce.
Salmon Cakes with Black Bean Sauce
Fresh poached salmon fillet flaked and formed into cakes with a mixture of chopped dill, shallots, lemon juice, cheddar cheese, mayonnaise and spices. Served with black bean sauce.
Salmon Cakes with Lemon-Yogurt Sauce
Fresh salmon fillet mixed with pita, mayonnaise, egg, ground coriander, chopped chives, lemon zest and a touch of cayenne; formed into cakes and pan-seared. Served with lemon-yogurt sauce.
Fresh cubed salmon fillet mixed with egg whites, bread crumbs, golden raisins and fresh chopped parsley; formed into balls and pan-fried until golden brown.
Sauteed Turbot with Olives
Fresh pan-seared turbot fillet topped with an olive tapenade (Kalamata and green olives, fresh herbs, balsamic vinegar, capers and chopped tomatoes).
Fresh steam-roasted salmon fillet with a red-wine vinegar shallot sauce.
Fresh pan-seared salmon fillets coated with freshly prepared Teriyaki glaze infused with sake, tamari and sugar then finished in the oven.
Tilapia with Herbed Rice
Pan-seared tilapia served over saffron-infused basmati rice layered with finely chopped herbs and cinnamon. Accompanied by a golden tah dig crust of rice, butter, yogurt and saffron water.
Fresh turbot fillets, simply seasoned, dredged in flour, dipped in egg wash, and pan-seared until golden brown. Served with lemon-white wine sauce and garnished with toasted almonds.
Fresh pan-seared turbot fillets finished with lemon-caper sauce.
Turbot with Hazelnuts and Capers
Pan-seared turbot fillets topped with sauteed hazelnut and caper sauce infused with butter, red wine vinegar and a touch of garlic.
West Lake Fish
Fresh seasoned catfish (or tilapia) fillets pan-seared and coated with a flavorful sauce infused with minced ginger, red wine vinegar, tamari, dry sherry, sliced scallions and minced garlic.