GreenMarket Fish Recipes

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FEATURED DISH

Seared Black Sea Bass with Pea and Jalepeno Sauce


TUNA AND SCALLOP SASHIMI WITH SALMON ROE, CAPERS	POACHED BLACK BASS, FENNEL ZUCCHINI, DICED HEIRLOOM TOMATOES IN VEGETABLE NAGE	CREAM OF CAULIFLOWER SOUP WITH SEARED SCALLOP, LEEKS AND SALMON ROE


SEARED BLACK BASS IN DUCK FAT, SAUTÉ SPRING ONION, FENNEL, BABY ZUCCHINI AND DUCK BROTH	GREENMARKET BOUILLABAISSE	SEARED TUNA BELLY ENCRUSTED WITH PANKO, STUFFED ZUCCHINI BLOSSOMS AND HEIRLOOM TOMATO TARTARE


SCALLOPS WITH MONKFISH LIVER SAUCE	SQUID, SCALLOP AND MONKFISH LIVER WITH WILD SPINACH, SHITAKE MUSHROOMS AND DUCK CRACKLINGS	COLD CUCUMBER SOUP WITH TIMBALE OF TUNA AND AVOCADO AND PANKO ENCRUSTED TUNA


PAN SEARED SKATE WITH ROASTED TOMATOES, FENNEL AND BASIL SAUCE	BROILED MACKEREL WITH FENNEL REMOULADE AND OVEN BAKED YUKON POTATO CHIPS	PAN ROASTED MONKFISH, SAVOY CABBAGE , BACON SAUCE AND CORIANDER


GREENMARKET TUNA CARPACCIO WITH CHIVES, SHALLOTS, LEMON AND CASTALAS OLIVE OIL	WILD KING SALMON GRAVLAX WITH CREME FRAICHE, DILL ON TOAST WITH OLIVE OIL AND HAWAIIAN SEA SALT	STRIPED BASS WITH LOBSTER BOUILLABAISSE AND MUSSELS


SEARED SPANISH MACKEREL WITH OVEN BAKED POTATO CHIPS AND AIOLI	SPANISH MACKEREL , FENNEL REMOULADE ROASTED BEETS AND BEET CHIPS	SEARED WILD STRIPED BASS PESTO GENOVESE STYLE


WILD STRIPED BASS, RATATOUILLE AND ROASTED PEPPER AND TOMATO COULIS	GREENMARKET SALAD NICOISE WITH SUCRINE LETTUCE AND FRESH SEARED TUNA	SPANISH MACKEREL TARTARE WITH SALMON CAVIAR


TUNA AND AVOCADO TARTARE WITH SHALLOTS AND CHIVES, LEMON VINAIGRETTE	CRISPY SEARED SALMON WITH BRUSSEL SPROUTS AND BACON MUSTARD SAUCE	MONKFISH LIVER SOUS VIDE WITH RED WINE AND PORT REDUCTION, PEARL ONIONS, MUSHROOMS AND MICROGREENS


SALMON SOUS VIDE WITH ROE AND CRISPY SKIN	SEARED WILD STRIPED BASS WITH MISO BUTTER SAUCE	SEARED TUNA WITH FAVA BEAN PUREE


TUNA TARTARE WITH EGG YOLK SAUCE	CORN SOUP WITH SEARED WILD STRIPED BASS	BUTTER POACHED MONKFISH WITH PEAS, CARROTS AND CRISPY FRIED LEEKS


WILD STRIPED BASS WITH TURNIPS, SHIITAKE MUSHROOMS AND DUCK BROTH	WILD STRIPED BASS BELLY AND CHEEK COOKED SOUS VIDE	PAN SEARED SKATE WITH ROASTED ASPARAGUS, DEEP FRIED RAMP BOTTOMS AND RAMP PUREE


ROASTED ASPARAGUS WITH PAN SEARED MONKFISH LIVER	SEARED BLACK BASS WITH DUCK BROTH AND ROASTED ASPARAGUS,	BLACK SEA BASS CRUSTED WITH NUTS AND SPICES WITH A SWEET AND SOUR JUS,


MONKFISH LIVER SOUS VIDE WITH PONZU MAYONNAISE	SEARED BLACK BASS, SHITAKE MUSROOMS WITH RED WINE SAUCE	CRISPY SEARED BLACK BASS WITH DASHI BROTH


JOHN DORY WITH SCALLOP AND SQUID, FISH SOUP	ARCTIC CHAR WITH ASPARAGUS , ROASTED CRIMINI AND DUCK EGG PASTA	SEARED BLACK SEA BASS WITH SPRING VEGETABLES AND JALEPENO PEA SAUCE



COOKING MACKEREL WITH A BLOWTORCH	CRISPY SEARED SALMON WITH ZUCCHINI, EGGPLANT AND ROASTED HEIRLOOM TOMATO SAUCE	CRISPY BLACK SEA BASS WITH ROASTED MUSHROOMS AND DUCK DUCK SAUCE


SALMON WITH SORREL SAUCE - TROISGOS RECIPE	TUNA TARTARE AVOCADO GINGER MARINADE	SEARED BLACK SEA BASS WITH FENNEL AND SPAGHETTI ZUCCHINI