Restaurants offer bold new takes on fish, lobster, shrimp and more.
Red Lobster is launching two new menu items.
The Kung Pao Noodles with Fried Lobster dish features battered and fried lobster tail with noodles tossed in a sweet and spicy soy-ginger sauce with edamame, cabbage, crispy onions, cashews and green onions.
The Baja Shrimp Bowl contains seasoned shrimp, avocado, black beans, quinoa rice, pickled red onion, crispy slaw, pico de gallo, sour cream and tortilla strips with jalapeño ranch.
Del Taco is adding a new seafood taco and burrito to its menu for the Lenten season.
The Honey Mango Crispy Jumbo Shrimp Taco includes crispy jumbo shrimp, honey mango sauce, shredded cabbage and pico de gallo wrapped in a warm flour tortilla.
The Epic Crispy Fish & Guac Burrito features crispy beer battered Alaska Pollock, romaine and iceberg lettuce, guacamole, diced tomatoes, crispy tortilla strips and creamy avocado Caesar dressing wrapped in a warm, oversized flour tortilla.
Golden Chick is debuting a trio of new seafood offerings for Lent.
The Hand-Battered Cod Sandwich is made with a battered and fried Alaska cod fillet topped with tartar sauce, five pickles chips and coleslaw on a brioche bun.
The Hand-Battered Cod Fillet Combo features two battered and fried cod fillets with a choice of two sides, a roll, tartar sauce and a 30-oz drink.
The Crispy & Crunchy Cod & Shrimp Combo includes a battered and fried cod fillet and three fried butterfly shrimp plus two sides, a roll, cocktail and tartar sauces and a 30-oz drink.
Eggs Up Grill is adding two new seafood dishes to its lineup — one for a limited time and one as a permanent menu item.
The Coastal Crab Cake Benedict, available for a limited time, comes with sauteed crab cakes on toasted garlic bread topped with poached eggs, hollandaise sauce and Old Bay Seasoning. The dish is served with home fries, grits or fresh fruit.
The Shrimp and Grits Bowl, joining the menu permanently, features sauteed shrimp, Andouille sausage, sauteed onions and Swiss cheese served atop fire-roasted tomatoes and spinach grits with eggs and a side of garlic roast.
Firebirds Wood Fired Grill is serving Honey-Chile Glazed Salmon. The dish consists of wood-grilled salmon over ancient grains pilaf (made with red quinoa, millet, farro, red wheat berries and French green lentils), with asparagus, roasted tomatoes and grilled corn all topped with charred corn salsa.
Carl’s Jr. and Hardee’s restaurants are offering beer-battered fish sandwiches for the Lenten season.
Carl’s Jr.’s Beer-Battered Fish Sandwich features a crispy beer-battered fish fillet topped with tartar sauce and shredded lettuce on a toasted bun.
Hardee’s Beer-Battered Fish Sandwich features a crispy beer-battered fish fillet topped with tartar sauce and leaf lettuce on a toasted seeded bun.
Salmon is the star of five new seafood dishes from WaBa Grill.
The Salmon Rice Bowl features Alaska keta salmon grilled and basted in WaBa teriyaki sauce over rice.
The Salmon Veggie Bowl includes Alaska keta salmon with steamed vegetables.
The Salmon Plate features salmon over a salad blend and seasonal fruit.
The Signature House Salmon Salad is made with lettuce, cucumber, cherry tomatoes and carrots topped with salmon and served with sesame dressing and wonton strips.
The Spicy Asian Salmon Salad includes lettuce with cucumber, edamame, kimchi, cherry tomatoes, carrots and cilantro topped with salmon and served with spicy sesame dressing and wonton strips.