Tropical fried local sheepshead on corn tortillas topped with a mango salsa, cotija cheese, and a lemon lime aioli. Served with tortilla chips.
A bold & flavorful jerk-rubbed & pan seared parrotfish filet finished with pineapple chutney and coconut cream infused with citrus & ginger. Served over Basmati rice with fresh cilantro and sweet plantains.
