Pan fried trout with lemon sesame sautéed shishito peppers and sliced sweet potatoes on a toasted rustic roll smeared with a light layer of cinnamon coconut almond butter.
Chunks of slow cooked salmon on lemon argula with avocado and sliced pearl tomatoes marinated in balsamic, seasoning and cilantro.
A spicy smoked cream cheese on a pretzel bagel from Rockenwagner's Bakery, topped with arugula and a pieced of smoked trout.
Pan seared salmon filet on a pretzel bun layered with romaine lettuce, sautéed mushrooms, artichoke hearts, beats and garnished with dill aioli and shredded Manchego.
Pan fried tilapia with coconut oil, shredded cabbage, spinach, avocado, diced red onion, lemon, lime, cumin, pepper, and garlic salt. Topped with basil horseradish tartar and shredded red leicester cheese (I used one with chili and red bell pepper to add some spice).
Breaded tilapia with sautéed lentils, dried cranberries, cabbage, and walnuts on a flour tortilla.
Pan fried trout cooked in coconut oil, lemon juice, fennel and garlic. Topped with fennel and citrus dried cranberries.