This Peruvian-inspired dish highlights pan-seared black cod over a bed of roasted corn, onions, fresh mangoes, ginger, tomatoes, cilantro, saffron-aji amarillo shellfish sauce.
Bite into buttery blackcod with roasted cauliflower, acorn squash, pepitas, and red onion. Served over baby kale dressed in our white balsamic vinaigrette.
