Recipe from the Mar Vista Restaurant Tuna Preparation: 4oz tuna1oz diced purple onionCilantro chiffanade2 table spoons olive oil1 table spoon lime juiceIn a bowl add diced raw tuna , purple onions, lime juice and olive oil Chipotle Slaw:8 oz shredded cabbage3 oz adobo sauce1 diced chipotle pepperAdd ingredients in a bowl and set aside For garnish:sour creamdiced purple oniondiced tomatofried quesadilla shellsguacamole Alternate layers of the garnish, quesadilla shells and slaw. Add marinated tuna on top.Garnish the plate with the diced tomato and onions.
Chef Ian Fairweather, Sandbar Ingredients: 6 oz fresh grouper (cut into medallions)3 oz diced red onion3 oz diced green/red peppers4 oz chopped tomato2 oz chopped garlic1 oz olive oil4 oz garlic butter1 oz lime juice2 oz white wine4 oz shrimp stock6 oz rice (prepared) Instructions: Place olive oil in hot pan. Add grouper pieces and sear. Add tomato, garlic, red onion, and green peppers. Sauté for 1 minute. Turn grouper and add white wine and shrimp stock. Let mixture reduce down. Add lime juice and garlic butter. Put grouper over ice. Let sauce reduce down 1 minute then add atop
Join us for a weekend-long fireworks celebration this Fourth of July! Warm weather, gorgeous sands, and beautiful turquoise waters will be the backdrop for a weekend filled with fireworks shows not to be missed! We will kick off this Fourth of July weekend at The Mar Vista Restaurant on July 2nd for the 2nd Annual Mar Vista Fireworks Boom-Boom on the Bay! Come by boat, by car, or by any means you can – just get there – because we will be lighting up the sky with fireworks show that will surpass all others. This event is co-sponsored by Moore’s Stonecrab Restaurant, Cannon’s Marina, and Longboat Key Club.