Gone Fishin’

Monday, April 23, 2012 8:13

Two New Dishes From Under the Sea

By: Casey Pukl

I have a feeling that the ocean views in San Diego have inspired our chefs this week since we’ve got two delectable new fish dishes that are being added to our menu!

Ahi Tuna Tataki
Goma Wakame Seaweed Salad, Spicy Ponzu

Is there anything more satisfying than a perfectly seared piece of incredibly fresh ahi tuna? I would argue that there isn’t. Chef Allison’s latest creation is not only full of bold flavors, but it also boasts an incredible balance of textures that will leave you savoring every last bite.

Piled high with seaweed salad, there’s a great play between the hot and cold elements of this dish. The seared tuna is placed into a delicate dish of spicy ponzu that has just the right amount of heat to really bring out the richness of the fish. The seaweed salad then cools the dish down for a fresh and tangy finish.

This appetizer hits all the right notes, and is a fantastic addition to our spring menu.

Pan Roasted Loch Duart Salmon
Radish, Turnip, Tofu, Rice Noodles in Yellow Curry

This one is a knock out. Just ask our new intern Emma about it— it’s her favorite dish! “It literally melted in my mouth!” she exclaimed!

The marriage of flavors between the rice noodles and yellow curry and salmon is flawless. The slight crunch to the radish and turnips in the dish also adds great texture to the soft noodles and flaky fish.

Be sure to come in and give these two great dishes a try! This week, we’ve got soulster Eric Roberson on Thursday, funk legends ConFunkShun on Friday, Strunz & Farah at 7:30 on Saturday, Griffin House at 9:30 on Saturday, and lastly the incredible John McEuen of the Nitty Gritty Dirt Band with his sons Nathan & Jonathan on Sunday! Come on down and enjoy!