A delicious shrimp roll featuring fresh shrimp and a blend of flavors.

Sole California Shrimp Roll

A delicious bowl featuring fresh Ahi tuna.

Sole Ahi Tuna Bowl Black

Sole Fish Chips

Delicious fish tacos served with fresh ingredients.

Sole Fish Tacos

Fish & Chips

Tempura battered Pollock, sriracha tartar sauce, pineapple slaw, micro cilantro, black beans and rice.

Fish Tacos

Chopped fresh Ahi Tuna with a soy marinade over sushi rice with crisp sweet potatoes, avocado, and micro cilantro.

Ahi Tuna Bowl

California Shrimp Roll

Shrimp sautéed with white wine, fresh garlic, chopped fresh tomato and basil. Served on linguine and garnished with Parmesan cheese.

Shrimp Scampi

In a large pot of boiling salted water, cook the shrimp until they are pink and opaque, about 2-3 minutes. Drain and let cool.

Cook the Shrimp

Once cooled, chop the shrimp into bite-sized pieces and place them in a mixing bowl. Add mayonnaise, celery, green onions, lemon juice, Old Bay seasoning, salt, black pepper, and hot sauce. Stir until well combined.

Prepare the Shrimp Mixture

Brush the inside of each sandwich roll with melted butter and toast them on a skillet until golden brown.

Toast the Rolls

Place a leaf of lettuce inside each toasted roll, then fill with the shrimp mixture. Serve immediately.

Assemble the Rolls

fresh shrimp, peeled and deveined

mayonnaise

celery, finely chopped

green onions, chopped

lemon juice

Old Bay seasoning

salt

black pepper

hot sauce

soft sandwich rolls

butter, melted

leafy lettuce

Start by preparing all your ingredients. Slice the Ahi tuna steaks into bite-sized cubes and set aside. Cook sushi rice according to package instructions and allow it to cool slightly.

Prepare the Ingredients

In a bowl, start with a base of cooked sushi rice. Arrange the cubed Ahi tuna, sliced cucumber, and avocado on top of the rice.

Assemble the Bowl

Tear the nori sheets into smaller pieces and sprinkle them over the bowl. Drizzle soy sauce and sesame oil over the top.

Add Nori and Seasoning

Finish by sprinkling black sesame seeds and chopped green onions on top. Add wasabi and pickled ginger on the side as garnishes.

Garnish

Serve immediately and enjoy your delicious Sole Ahi Tuna Bowl Black!

Serve

Ahi tuna steaks

Cooked sushi rice

Nori seaweed sheets

Cucumber, thinly sliced

Avocado, sliced

Soy sauce

Sesame oil

Black sesame seeds

Green onions, chopped

Wasabi, to taste

Pickled ginger, for serving

Peel the potatoes and cut them into thick chips. Rinse them under cold water and pat dry with a paper towel.

Prepare the Potatoes

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Fry the chips in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, and sprinkle with salt.

Fry the Chips

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until you have a smooth batter.

Make the Batter

Dip each sole fish fillet in the batter and carefully place it in the hot oil. Fry until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Sole Fish

Serve the crispy sole fish alongside the chips. Enjoy with your favorite tartar sauce or lemon wedges.

Sole fish fillets

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Cold sparkling water

Vegetable oil

Potatoes

In a bowl, mix together olive oil, lime juice, ground cumin, salt, and black pepper. Add the sole fish fillets and marinate for 15 minutes.

Prepare the Fish

Heat a skillet over medium heat. Add the marinated fish and cook for about 3-4 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

In another skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Warm the Tortillas

Place a piece of the cooked fish on each tortilla. Top with shredded cabbage, diced tomato, avocado slices, chopped cilantro, and a dollop of sour cream or Greek yogurt. Drizzle with hot sauce to taste.

Assemble the Tacos

Enjoy your delicious sole fish tacos with lime wedges on the side!

Olive oil

Lime juice

Ground cumin

Corn tortillas

Cabbage, shredded

Tomato, diced

Cilantro, chopped

Sour cream or Greek yogurt

Hot sauce

Peel the potatoes and cut them into thick strips. Rinse in cold water and pat dry with a towel.

Prepare the Fries

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.

Fry the Potatoes

In a bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and thick.

Heat the vegetable oil in a separate pan to 350°F (175°C). Dip each cod fillet into the batter and carefully place it in the hot oil. Fry for about 4-5 minutes on each side until golden and crisp. Remove and drain on paper towels.

Fry the Fish

In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.

Prepare the Coleslaw

Serve the fish hot with the fries and coleslaw on the side.

Cod fillets

Beer (or sparkling water)

Potatoes (for fries)

Cabbage (for coleslaw)

Carrot (for coleslaw)

Mayonnaise

Vinegar

Sugar

Salt (for coleslaw)

Black pepper (for coleslaw)

In a bowl, mix together the mayonnaise, sriracha sauce, and lime juice. Adjust seasoning with salt and pepper to taste. Set aside.

Prepare the Sriracha Tartar Sauce

In a large bowl, combine the diced pineapple, shredded cabbage, lime juice, and a pinch of salt. Mix well and set aside to marinate.

Make the Pineapple Slaw

In a mixing bowl, combine tempura batter mix with cold water to create the batter. Heat vegetable oil in a deep pan over medium-high heat. Dip each Pollock fillet into the batter and fry in the hot oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Prepare the Tempura Battered Pollock

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

On each tortilla, layer the fried Pollock, pineapple slaw, black beans, and a drizzle of the sriracha tartar sauce. Top with micro cilantro.

Serve the tacos warm with a side of cooked rice.

Pollock fillets

Tempura batter mix

Cold water

Sriracha sauce

Pineapple, diced

Micro cilantro

Black beans, canned

Rice, cooked

Pepper

In a bowl, whisk together the soy sauce and sesame oil. Cut the Ahi tuna into small cubes and add to the marinade. Let it sit for 15-20 minutes.

Prepare the Marinade

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes covered.

Cook the Sushi Rice

Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until crispy and golden.

Prepare the Sweet Potato

In serving bowls, place a scoop of sushi rice at the bottom. Top with marinated Ahi tuna, roasted sweet potatoes, sliced avocado, and a sprinkle of micro cilantro.

Serve immediately and enjoy your fresh Ahi Tuna Bowl!

Ahi Tuna

Soy Sauce

Sesame Oil

Sushi Rice

Water

Sweet Potato

Avocado

Micro Cilantro

In a mixing bowl, combine the cooked shrimp, diced avocado, cucumber slices, mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and black pepper. Gently mix until well combined.

Lightly toast the hot dog buns or sandwich rolls if desired. Place a lettuce leaf in each roll and fill it with the shrimp mixture. Top with additional cucumber slices if desired.

Serve the California shrimp rolls immediately, garnished with extra dill or lemon wedges if desired.

Shrimp, cooked and peeled

Avocado, diced

Lemon juice

Dijon mustard

Fresh dill, chopped

Lettuce leaves

Hot dog buns or sandwich rolls

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

Cook the Linguine

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Shrimp

Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque.

Add the Shrimp

Pour in the white wine and let it simmer for about 3 minutes, allowing the alcohol to cook off.

Deglaze with Wine

Stir in the chopped tomatoes and fresh basil. Season with salt and black pepper to taste. Cook for another 2 minutes.

Incorporate Tomatoes and Basil

Toss the cooked linguine into the skillet with the shrimp mixture, making sure to coat the pasta evenly with the sauce.

Combine with Linguine

Plate the shrimp scampi and garnish with grated Parmesan cheese. Serve immediately.