The Great Sustainable Seafood Tour Recipe Contest

Grilled Swordfish with Caponata

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Albacore Carpaccio

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Smoked Sturgeon “Waldorf” Salad

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Grilled Swordfish with Greek Spring Salad

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Sole Meuniere with Yuzu, Pickled Ginger, Shaved Asparagus

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Prawn Risotto with Fennel and Saffron

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St. Supéry Salmon Cakes with Arugula, Balsamic, and Meyer Lemon Crème Fraiche

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Oysters on Half Shell with Rhubarb Mignonette

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Grilled Mackerel with Radishes, Grilled Lemon, and Crackers

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Steelhead Tacos with Corn Tortillas, Slaw, Radishes, Crema & Cilantro

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