Reasor's www.reasors.com
CAB 2016
Fish & Seafood 1-25 of 77
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Salmon tartare is somewhat different then classic steak tartare. It does not need the raw egg yolks, and instead serve it with homemade herb and caper mayonnaise, extra capers and whole grain mustard.
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Luscious mango nectar, combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.
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Tilapia fillets are baked with a topping mixture made with lemon butter parsley chopped green onions and seasonings.
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