FISH

Question 1

Chilean Sea Bass

Answer 1

• 10oz
• Moderately oily and tender with large thick flakes
• Rich melt in your mouth flavor
• Caught from the coldest waters of Antarctica
• Also known as the Patagonian tooth fish
• Recommended pan seared or oreganata

Question 2

Norwegian Cold Water Salmon

Answer 2

• 10oz
• Moderately firm and oily
• Farm raised in Norway
• Rich with a high intermuscular fat content.
• Accompanied with a side of Olivetti and a small spoon
• Garnished with chopped parsley

Question 3

Whole Herb Roasted Branzino

Answer 3

• Whole cleaned Branzino stuffed with herbs (tarragon, parsley, thyme, and rosemary)
• Oven roasted with extra virgin olive oil
• Finished with beurre blanc and fried capers
• Accompanied with lemon wrap and parsley sprig

Question 4

Swordfish au Poivre

Answer 4

• 10oz
• Center cut swordfish loin
• Very firm steak-like texture and full flavor
• Prized trophy fish
• Cuts we receive are from 200-400lb swordfish
• Coated with pepper rub
• Seared to desired temperature
• Served on oval plate
• Accompanied with peppercorn sauce and lemon wrap
• Garnished with chopped parsley

• Pepper Rub - 1 part crushed peppercorn and 2 parts Mastro’s steak rub

Question 5

Swordfish Steak

Answer 5

• 10oz
• Center cut swordfish loin
• Very firm steak-like texture and full flavor
• Prized trophy fish
• Cuts we receive are from 200-400lb swordfish
• Recommended grilled or blackened
• Garnished with chopped parsley

Question 6

Alaskan Halibut | Seasonal

Answer 6

• 10oz
• Not too firm or delicate
• White flesh with large flakes
• Mild flavor
• Accompanied with a side of tartar sauce and a small spoon

Question 7

Blackened Palacios Texas Red Fish | TX

Answer 7

• 10oz
• Served Blackened
• Garnished with lemon slices
• Accompanied with Chimichurri

Question 8

Gulf Snapper A’ La Meuniere | TX

Answer 8

• 10oz Gulf of America Red Snapper
• Recommended Grilled or Pan Seared
• Served with Herb Garlic Butter