Recipes

By Capt./Chef Lenny Strobel INGREDIENTS Four 8-ounce blackfin tuna loins 1 cup sesame seeds 1

By Chef Ismael Barajas INGREDIENTS8- to 10-ounce filet fresh Black Grouper3 ounces unsalted butterFlour1 EggJuice

By Chef Luis Ornelas INGREDIENTS1 fresh 10-ounce local yellowtail fillet3 ounces unsalted butter, softened1 key

in a lobster beurre blanc sauce over polenta By Executive General Manager George Schmidt INGREDIENTS

By Ken Schott INGREDIENTSA 10- to 12-ounce tuna steak2 tablespoons Chili crisp/crunch oil2 tablespoons soy

INGREDIENTSFour 7-ounce bluefin steaksHalf a head of green cabbage, shreddedHalf a head of red cabbage,

GUEST CHEF By Executive Chef/Capt. Leonard Stroebel INGREDIENTS 8 4-ounce Queen snapper fillets 1 pound

Guest ChefBy Chef Danielle Zarillo INGREDIENTS 2 8-ounce tuna steaks 4 large shrimp, peeled and

By Chef Alejandro Clapa INGREDIENTS: ● 6 Wonton Wrappers● 1 cup Yellowfin tuna (diced)● 3

By Chef Tim Collins INGREDIENTS • 6- to 8-ounce tuna steak, raw, sushi grade cubed•