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Blackened Grouper Tacos with Green Papaya-Pear Slaw, Chipotle Adobo Aioli, and Toasted Chulpe Corn

A shallow bowl filled with creamy yellow polenta, topped with golden crispy fried fish pieces, green sauce, crumbled white cheese, and chopped olives.

Crispy Masa-Crusted Corvina with Feta Polenta and Smoky Serrano-Citrus Drizzle

A shallow bowl of chili-lime rock shrimp served over creamy garlic whipped yuca and diced dill-roasted rutabaga, garnished with cilantro and cotija.

Chili-Lime Rock Shrimp over Garlic Whipped Yuca with Dill-Roasted Rutabaga

Wooden board lined with popcorn shrimp tacos topped with mango caper salsa and cotija cheese.

Popcorn Shrimp Tacos with Mango-Caper Salsa and Whipped Farmer’s Cheese

spiced amberjack tacos on charred corn tortillas, topped with fresh burrata cream, bright tri-color pepper relish, and crispy fried cheese shards.

Charred Amberjack Tacos with Burrata Two Ways and Bell Pepper Relish

Roasted shrimp, shishito peppers, mushrooms, and sweet potatoes served over a smooth sweet potato purée with yaki sauce and fresh herbs.

Sheet Pan Shrimp with Shishitos, Shrooms, and Sweet Potato with Yaki Sauce

Grilled shrimp topped with melting herbed butter and a paprika breadcrumb crumble, garnished with cilantro and lime wedges on a rustic plate.

Grilled Shrimp with Herbed Butter and Paprika Breadcrumb Crumble

Herb-marinated shark and zucchini skewers on a plate, topped with herbed butter and served with a creamy herb yogurt sauce.

Herb-Marinated Shark and Zucchini Skewers with Herbed Butter and Herb Yogurt Cream

Crispy golden hake fish cakes served on a plate with smoky green pepper herb salsa and fresh lemon wedges.

Hake and Potato Fish Cakes with Green Pepper–Herb Salsa

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