Encore! Swordfish Tasting

Join us for our Chef’s Tasting on October 17th for a 2-course dinner.

What's on the menu

This $55 experience includes Panko Artichoke Hearts with Brava Sauce and Chipotle Blackened Swordfish, paired with wines for the occasion. First course features Panko Artichoke Hearts with brava tomato sauce and garlic aioli paired with a glass of Abadia de San Campio Albarino Spain. The main course is Chipotle Blackened Swordfish with chipotle dirty rice, smoked Spanish paprika oil, roasted corn and avocado relish paired with a glass of Marques de Riscal, Verdejo, Spain. As part of its extensive wine partnerships with Temecula Wine County producers, Bluewater Grill Temecula will pour South Coast and Raul Ramirez wines, while Bluewater Grill Phoenix will substitute Spain’s Paco & Lola for Abadia de San Campio.

Reservations

Coronado  Temecula  Redondo Beach  Santa Barbara  Newport Beach  Carlsbad  Phoenix 

This month’s Second Tuesday Tastings at Bluewater restaurants in California and Arizona honor both National Seafood Month in October and the restaurants’ ongoing “Taste of Spain” seasonal culinary focus. National Seafood Month was established by an act of the U.S. Congress in 1958 to encourage Americans to eat more seafood and shellfish, and to support the U.S. fishing industry. In 2021, the most recent year statistics are available, Americans consumed a most-ever 20.5 pounds of seafood per person, representing a 1.5-pound increase over 2020. 

According to Bluewater co-founder and co-owner Jimmy “Jim U” Ulcickas, Bluewater’s obsession with freshness and sustainability makes a National Seafood Month menu a no-brainer. “Back in 1996, Bluewater was at the forefront of the fresh, sustainable seafood conversation,” he said. “Folks weren’t used to getting hyper-fresh seafood and shellfish right in their own neighborhood, and the question of fish origins was just starting to take off.” 

“Today, many restaurants claim to be fresh and responsible – but we are still the sustainability leader, one of the few pursuing a wholly sustainable menu and operating our own fishing boat, which gives us more control over the fish we ultimately serve our customers. It’s a difference you can taste.” Even more than restaurant owners, Ulcickas and co-owner Richard Staunton consider themselves fisherman at heart. “I think it is precisely this appreciation for the ocean that makes Bluewater such a favorite among seafood lovers. We’ve worked hard over the years to build the consensus that if you want the absolute freshest fish, you come to Bluewater,” said Staunton.