Hot and Cold Plates at Lionfish

(Source: Lionfish Modern Coastal Cuisine Facebook page)

HOT AND COLD PLATES AT LIONFISH

As Jermaine Stewart famously sang on the Weekend..

HOT AND COLD PLATES AT LIONFISH

(Source: Lionfish Modern Coastal Cuisine Facebook page)

HOT AND COLD PLATES AT LIONFISH

As Jermaine Stewart famously sang on the Weekend at Bernie’s film soundtrack, “Some like it hot, some like it cold, some never know”. Was he singing about our menu? After all, at Lionfish Modern Coastal Cuisine, we offer such an incredible variety of hot and cold plates on our menu that you simply won’t know where to get started!

Whether you’re diving into a chilled seafood starter or sampling a variety of hot plates with friends, our creative small plates are bound to have you singing our praises. Here, we’ll take a tour of the hot and cold plates on offer at Lionfish:

COLD PLATES

Served chilled, these plates are perfectly refreshing and well-suited to sharing.

NY Steak Tataki: Tataki is a Japanese method of preparing beef by searing the meat and serving it with sauce. Ours is served with mustard Seed, scallion, garlic ponzu, and beef fat aioli.

Rock Fish Ceviche: You’ve never had ceviche like this! The inimitable flavor of rock fish is augmented with a supporting cast of avocado, cucumber, shiso, yuzu, and tostadas. It’s elegant and vibrant all at once.

Big-Eye Tuna Pizza: Our Hawaiian big-eye tuna is served in a unique pizza format and flavored with truffle mustard, red onions, and micro shiso (sometimes also called Japanese basil). It’s rich and robust; your senses will be working overtime to keep up with its deliciousness.

Chilled Shrimp & Octopus Salad: The textures of shrimp and octopus work beautifully together, and they both taste wonderful with a mixture of olive, fennel, onion, garbanzo, and roasted tomato vinaigrette. This salad is perfectly refreshing and has a pleasingly earthy element.

Hiramasa Crudo (pictured top of post): Hiramasa is a firm, white fish which boasts plenty of beneficial fatty acids. It’s the perfect pick for this crudo (the seafood equivalent of a tartare), and is prepared with black garlic, tangerine, fennel, harissa, and watercress.

Lamb Tartare: If you love beef tartare, perhaps it’s time to branch out and try a lamb version. This flavorful plate is served with golden beets, fennel, arugula, vadouvan yogurt, and lavash. It’s fusion at its best.

Lobster Carpaccio: You’re probably accustomed to seeing beef carpaccio on menus; try our seafood take on the classic dish. It’s served with crispy shallots, sherry ponzu, and brown butter aioli.

Tajin Seared Albacore: Perfect spice makes this dish nice! Tajin offers a smoky-spicy-citrus flavor, which is augmented with daikon radish, crispy onions, and ponzu. It’s a delicious way to kick off your meal.

(Source: Lionfish Modern Coastal Cuisine Facebook page)

HOT PLATES

Want to keep things hot? Order up a few of these hot plates the next time you visit Lionfish.

Crispy Rock Shrimp: Unlike the typical shrimp you’d see in, say, a shrimp cocktail, rock shrimp have a hard, spiny shell and are a bit more lobster-like, both in texture and flavor (though not as big as a lobster). We serve ours hot and crispy with gochujang and Japanese style aioli.

Maple-Sriracha Pork Belly “BLT”: Pork belly is one of the few foods where the word “unctuous” is not an exaggeration. Here, it’s served with an unforgettable combination of tomato jam, chicories, serrano chile dressing, and avocado.

Lobster Hush Puppies: Hush puppies are a classic Southern food. Ours get a coastal and California cuisine makeover with elements of fusion cuisine and the addition of seafood. Green garlic gives them the perfect pungency, and you’ll love the smoked paprika remoulade accompaniment.

Stuffed Squid: Squid is stuffed with shrimp, Italian sausage, tomato relish, and herb pistou for a truly elegant and delicious dish.

Duck Confit Tostadas: Talk about fusion cuisine at its most creative and best! Our take on tostadas includes duck confit, foie gras crema Mexicana, charred scallion, and savoy cabbage.

Spicy Grilled Octopus (pictured above): Grilled octopus has a texture and flavor unlike anything else. Ours is extra special with the addition of fermented chile, crispy garlic, crispy potatoes, and cilantro aioli. With a touch of heat, this dish will make your taste buds sing.

Cider Braised Mussels: Cider braising gives our mussels an incredibly tender texture and rich, full bodied flavor, which is made even richer with the addition of shallots, dijon, and tarragon. Served with grilled bread, this is a fantastic dish to share as a starter.

(Source: Lionfish Modern Coastal Cuisine Facebook page)

Butter-Poached King Crab Leg (pictured above): King crab leg is meaty and delicious; butter poaching works beautifully with its slight natural sweetness. It’s prepared with caviar, leeks, lemon, and roasted garlic butter. You know you want it.

(Source: Lionfish Modern Coastal Cuisine Facebook page)

As you can see, our Chef Jojo Ruiz has truly outdone himself with the creatively concocted hot and cold plates on our menu. You’ll love the ingenuity, creative fusion cuisine, and vibrant flavors of our hot and cold plates at Lionfish Modern Coastal Cuisine. You’ve never tasted anything like these offerings!

HAVE YOU SAMPLED ANY OF OUR HOT AND COLD PLATES?