Menu Selection > Seafood& Fish

Great conscientious fishmongers are the merchants I choose to buy from for my clientele. Orange roughy, haddock, wild salmon and tilapia can’t be beat when you purchase high quality seafood from reputable sources. Chef Sue Clair only seeks out and purchases the best.

Grilled Tuna with Reduced Balsamic Vinaigrette
Seasoned tuna steaks served with an herbed blend and reduced balsamic vinaigrette.

Pasta with White Clam Sauce
White wine, lemon, garlic, crushed red pepper, and fresh parmesan give this classic favorite a “thumb’s up”.

Tilapia with Artichoke and Sun-dried Tomatoes
This is a light white meat fish pan sauteed and skillet simmered with white wine, capers, and seasonings to create a light tasty dish. A dish from The American Heart Assoc. this is legal and delicious served over rice, gnocchi, or pasta of your choice.

Almond Fried Trout
Cracker crumbs and sliced almonds coat filets lightly pan fried to a golden brown.

Roasted Cod and Tomatoes with Basil and White Wine
Cod is seasoned and baked with tomato and fresh basil mixture served with orzo and wild mushrooms.

Honey-Ginger Glazed Salmon
A little Asian Fusion and honey, hoisin, and fresh ginger turn broiled salmon into a lovely “health conscious” meal served with soba noodles and a green salad.

Grilled Scallops w/ Coriander Butter Sauce
Grilled and served with “yummy” fresh coriander and butter sauce — Can’t be beat!

Fillet of Sole en Papillote
This is a low fat light recipe from “Foodfit.” Julienne vegetables together with lemon and white wine are set in parchment paper envelopes and baked to delicate perfection.

Shrimp Fra Diavlo with Polenta or Whole Grain pasta
This dish consists of a homemade simple marinara combined with a little lemon juice, crushed red pepper flakes, and oregano. Fresh medium shrimp are grilled, added to the sauce, and served over a bed of home made Parmesan polenta.

Red Snapper with Black olives, Capers, and Tomatoes
Plum tomatoes, Gaeta or Kalamata olives, fresh basil leaves, red pepper flakes, lemon juice and white wine turn these fillets into a light dish with this tomato-olive mixture. Panko breadcrumbs, fresh thyme, finely chopped pine nuts, and crumbled feta create a topping.

Pan-Roasted Red Snapper with Orange and Mango Salsa
Red Snapper fillets are seasoned and pan-seared then simmered with garlic and orange juice. They are served with a fresh Mango salsa that highlights the delightful refreshing citrus marinade the Red Snapper simmered in.

Favorite Curried Salmon
Light coconut milk, Thai red curry paste, light brown sugar, fresh lime juice, and shredded basil create a delicious sauce for grilled salmon or salmon steaks.