February 3, 2012
Monday Turner Fisheries Sustainability Special: Mahi Mahi
Armand Toutaint- Chef de Cuisine of Turner Fisheries has for the past two years Turner Fisheries has been at the forefront of exploiting sustainable seafood on their menu. Armand has created some incredible dishes using a select amount and type of seafood so that he is not overloading his daily inventories with slow selling seafood. By designing his menu this way he is able to cut and sell 90% of his fish purchases every day.
Mondays present a unique day for promoting sustainable seafood because it is simply one of the slowest days (but busy enough to sell 30 specials); therefore, Armand can take the opportunity to bring in some great sustainable seafood, and prepare dishes that may make or inspire the next menu’s line up, but to also showcase the talents that he and his crew are capable of.
This Monday 2/6 Armand is bringing in some mahi mahi.
Grilled Mahi mahi
Sauteed jasmine rice pilaf & lemon berre blanc
“Mahi mahi is an ocean-friendly seafood choice because they are fast growing, and are extremely prolific spawners, which make them resilient to fishing pressure. Mahi mahi is also typically fished with logline and trolling and gear, both of which are used at or near the surface.”*
Mahi mahi is a firm white flesh fish with mild flavor. Armand will be preparing the following for his Monday night service and at $20 an awesome deal for the dish.