10 Scrumptious Spring Seafood Plates
Wake up to the warmer days of Spring when the birds are chirping and the weather is absolutely perfect. It is also time for fresh, light, mouth-watering flavors that bring your palate to life. The new season brings with it a bounty of seafood to ignite your taste-buds. Look forward to awakening your senses with the abundance of delightful Spring Seafood currently available at your local Newport Beach restaurants. All you have to worry about is making a reservation!
This month, Bluewater Executive Chef Jason Mazur has put together a winning combination of freshly shucked oysters on the half shell from Washington and British Columbia, along with Cedar Plank Salmon from the Pacific Northwest, and wild Alaskan Halibut for seafood aficionados. Offered on the second Tuesday of every month, Bluewater Grill’s monthly tasting events allow diners to satisfy their cravings in a spirited setting featuring the latest seasonal fresh fish varieties and commentary by the restaurant’s resident seafood experts. Resident chefs and seafood experts at each restaurant will be available to discuss preparation techniques, tips and recipes. Reservations are highly recommended.
The popular restaurant, which originated in San Diego, has an amazing Spring addition to its menu at Fashion Island. Group Executive Chef Joe Magnanelli is constantly creating new dishes for the restaurants, and right now, Grilled Octopus is a delectable Spring offering which sees tender grilled octopus paired with nduja meatballs, fingerling potatoes, grape and a bright lemon yogurt. It is a perfect dish for the table to share, or simply, as a starter before you embark on to your entree.
Known for its farm-to-table concept which focuses heavily on fresh, hand-picked produce and all-around sustainability, Farmhouse is a favorite among locals and visitors alike. To usher in the spring season, Chef Rich Mead has created a stunning new menu item to whet your appetites. Scallop and Schaner Farms Citrus and Avocado Salad is a simple salad of butter leaf lettuce topped with a melange of citrus supreme, pine nuts, and edible borage flowers, all tossed together in a fragrant sesame vinaigrette. A perfect plate evoking everything that is Spring.
The iconic Five Crowns in Corona del Mar is not only famous for their prime rib dinners. Executive Chef Alejandra Padilla has created a handful of beautiful spring seafood dishes evoking the flavors of the new season. Choose from Smoked Octopus with Meyer lemon yogurt, dotted with spring peas and a hint of tartness from pickled red onions, or Hiramasa crudo comprising tender and delicate slices of yellowtail topped with little bits of pineapple, cucumber, avocado, and serrano peppers. These bright new dishes, along with many others, are perfect for diners who are looking for a lighter alternative to the traditional offerings at Five Crowns.
Located in the heart of the Newport Beach boardwalk and just a short stroll from the pier, Fly-N-Fish is the ideal spot for diners to enjoy a bite or two while watching the sun set under the horizon. There is a host of seafood to indulge in such as freshly shucked oysters, and the restaurant’s signature Maryland Crab Cakes, but for Spring, the restaurant is featuring Spicy White Albacore Poke, a mouth-watering presentation of white albacore tuna chunks tossed with avocado, tomato, cucumber, black sesame seeds, and toasted macadamia nuts, over a bed of crispy wonton chips. Enjoy with a glass of crisp, refreshing Chardonnay!
This stunning hidden waterfront restaurant located on the Balboa Peninsula at Marina Park features a dock space for boaters who wish to arrive via the waterfront. Enjoy a delicious meal created by Chef Ryan Sumner against the spectacular backdrop of the bay. To ring in the new season, Chef Ryan has Chile de Arbor Seafood Pasta on the menu. This hearty, but never heavy concoction sees al dente spaghetti tossed in a captivating house-made spicy tomato sauce, dotted with an array of the freshest seafood such as clams, mussels, shrimp, and king crab. Definitely for seafood aficionados.
The delightful restaurant situated within Fashion Island Hotel is the ideal spot to usher in Spring. Relax among the lush surroundings of the restaurant’s patio, or choose one of the quieter tables inside. Then sit back, and be pampered by the impeccable service of Oak Grill’s staff. For this season, Tuna Poke is a splendid presentation of sashimi grade tuna chunks, avocado, shaved radishes and wakame — kelp — enveloped in wasabi aioli. An aesthetically pleasing and tantalizing dish that epitomizes Spring in southern California.
Warmer days ahead calls for seasonal favorites from the sea, and Pelican Grill, tucked within The Resort at Pelican Hill, has awesome menu offerings for your dining needs. At the moment, Ahi Tuna Tartare is on the menu. Diced up chunks of ahi tuna, cucumber, and avocado are seasoned with lime zest, black garlic, fragrant opal basil, and topped with julienned scallions, and served with sesame crispbread on the side. Bask in the glorious breezes from the Pacific Ocean and partake in all that Spring has for seafood dining needs.
Chef Cathy Pavlos’ Provenance brings wine country dining to Newport Beach where the freshest of ingredients are the key to her success. The restaurant boasts a garden where some of the greenery on your plate has been harvested only minutes before it arrives at the table. A Spring seafood offering from Chef Cathy is Diver Scallop Sashimi. This plate epitomizes this season of vibrancy, with plump hand-harvested New England scallops, paired with fennel, a hint of spice from Icicle radishes and jalapeño, and bright bursts of citrus from Meyer lemon. Shiso lends a waft of heady aromatics, while honey adds a little sweetness. A bountiful feast for your eyes as well as your mouth!
At True Food Kitchen, the seasons are embraced with great energy and passion. The philosophy here is one of healing and embracing life by nourishing it with the best of every season. The restaurant prides itself in feeding its guests with the freshest and most nutrient-filled foods that not only look fantastic but tastes amazing as well. Sourcing sustainably is another key mission of True Food Kitchen, and you’ll find a host of dishes reflecting that. To celebrate the Spring season, Wild Caught Albacore Tataki is a refreshing starter which pairs albacore slices with dollops of avocado mousse, in a bath of yuzu ponzu dressing, finished with a sprinkling of toasted sesame seeds. Light on the palate with a bright, clean finish.
Written By Anita Lau