Friday, May 31 2pm-9pm

Artist Reception at 6pm

More information:

www.daleeversstudio.com ~ www. eversguitarart.info ~ www. zapopanart.com

Corn Dusted Crisp Calamari
cornmeal fried calamari, cilantro gremolada, smokey chipotle aioli, citrus cocktail sauce, lemon-caper tartar sauce.

Red Caesar Calamari Salad
cornmeal fried calamari, chipotle tortilla strips, lemon cotija cheese, red caesar dressing, romaine lettuce.

Sautéed Sea Scallop Salad
sliced diver scallops, chipotle tortilla strips, lemon -cotija cheese, red caesar dressing, romaine lettuce.

Sesame-Seared Tuna Salad
yellow fin tuna, organic grapefruit segments, haas avocado, red radish, yellow pepper-ginger vinaigrette, local field mixed greens.

Seafood & Chipotle Penne Pasta
yellow fin tuna, littleneck clams, black tiger prawns, blue crab knuckles, white wine chipotle cream sauce, garlic bread.

View our full menus here

• 1/2 Cup While Miso
• 3 Tablespoons light Brown Sugar
• 3 Tablespoons Sake
• 2 Tablespoons Seasoned Rice Vinegar
• 2 Tablespoons Tahini
• 1 Tablespoon Tamari or Soy Sauce
• 2 (6-0unce) Skinless Mahi Mahi Fillets
• 2 Tablespoons White Sesame Seeds
• 2 Tablespoons Black Sesame Seeds
• 2 Tablespoons All-Purpose Flour
• 1 Tablespoon Dark Sesame Oil
• 1 Tablespoon Peanut Oil

Preparation

Whisk together first 6 ingredients; pour into a large heavy-duty zip-top plastic bag, and add Mahi Mahi. Seal and chill 8 hours, turning occasionally.

Combine sesame seeds and flour in a shallow dish. Remove fish from marinade; pat dry with paper towels. Coat fish on all sides with sesame seed mixture.

Heat sesame and peanut oils in a large nonstick skillet over medium-low heat. Add fish; cook 2 to 3 minutes or until golden. Turn over, reduce heat to low, and cook 2-3 minutes until fish flakes easily with a fork.