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Company's Coming Catering

Fresh, Local, Handcrafted

Fish and Seafood

Fish and Seafood

Seafood has recently emerged as the entrée of choice. It is both elegant and practical. Generally lower in fat, it now appeals to a wide audience and should be considered as a choice for any formal sit-down dinner. Please note seafood is priced based upon seasonal availability and market price.


Salmon:


* Peking with an orange-flavored oriental sauce

* Spice-rubbed with corn salsa

* Balsamic-glazed with a spinach & citrus vinaigrette

* Potato-wrapped with a mustard sauce

* Baked with pears & apples

* Cranberry-glazed with wild rice, herbs, & pecans

* Baked with the following sauces:

* Lemon-Thyme

* Cucumber-Yogurt

* Tarragon-Cream

* Summer Vegetable & Dill

* Served Cold with the following sauces:

* Cucumber-Dill

* Red Pepper-Mayonnaise


Snapper:


* Baked red snapper with a sesame shrimp topping & Beurre Blanc

* Caribbean spiced snapper with a mango salsa

* Baked with shrimp & served with a spicy tomato-wine-pepper sauce

* Baked red snapper with a black bean salsa


Swordfish:


* Grilled Cajun with a tomato salsa

* Almandine with an orange & almond sauce

* Sautéed in garlic butter, white wine, capers, & pine nuts


Catfish:


* Sautéed with a mustard sauce


Halibut*


* lemon dill beurre blanc


Mahi-Mahi:


* Honey-glazed


Scallops:


* Served in a pesto sauce with pine nuts

* Served with a roasted red pepper coulis

* Served with linguini in a white wine rosemary sauce

* Served with red pepper and an onion Oriental Hoisin barbecue glaze


Crab Cakes:


* Chesapeake Style

* Thai Style

* Soft Shell Crabs


Flounder:


* Stuffed with spinach and crab meat

* Stuffed with a scallop mousse and served with a ginger cream

* Served with a mashed potato-onion crust

* Served with a fresh ginger sauce

* Served with a parmesan-artichoke topping


Tuna:


* Grilled and served with a tomato caper butter

* Marinated in Teriyaki sauce & grilled

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