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Shrimp and Grits
Greek Shrimp with Tomatoes and Feta Cheese
Swordfish, Sicilian Style
Sauteed Scallops and Quinoa with Orange-Avocado Salsa
Fish with Olives, Pine Nuts, Basil and Wine
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Topped with a thin slice of brioche, these fish fillets emerge with a crisp, lightly browned crust. Serve the fillets atop our Peperonata, a colorful melange of bell peppers, tomatoes, onions and garlic.
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