This spring offers a great opportunity to enjoy some superb fish selections at various Western Wake restaurants. Our choices run the gamut from fast casual to fine dining and everything in between. Whether you choose grilled, battered or pan-seared, you can’t go wrong with any of these keepers!
Cornmeal-Crusted Carolina Catfish
Like virtually everything Lucky 32 brings to the table, the Carolina Catfish ($19) reflects the restaurant’s newfound dedication to offering authentic Southern fare. Served with Creole mayonnaise and three sides, the catfish filets are perfectly breaded and will leave you feeling satisfied. Lucky 32 Southern Kitchen, 7307 Tryon Road, Cary, (919) 233-1632, lucky32.com.
Cedar-Planked Salmon
Salmon is a popular menu item at many restaurants, but the fresh Atlantic offering at O’Charley’s ($14.99) stands apart. Skinned in-house and seasoned with lemon pepper, the 9-ounce portion provides plenty of healthy Omega-3s, and the smoky flavor is surprisingly rewarding. O’Charley’s, 101 Ashville Ave., Cary, (919) 851-9777, ocharleys.com.
Ahi Tuna
The yellowfin tuna at Bonefish Grill ($16.90) ranks among the tastiest you’ll find anywhere. Cooked on a wood-burning grill, the fish is topped off with one of three delectable signature sauces including spicy Chimichurri, lemon butter or sweet-glazed Pan Asian. Bonefish Grill, 2060 Renaissance Park Place, Cary (919) 677-1347, bonefishgrill.com.
Fish Tacos
Don’t be fooled: All fish tacos are not created equal! At Skipper’s, two flour tortillas are stuffed with tempura-battered cod, house-made cabbage cilantro salad and pico de gallo, plus a tangy white sauce worth the $6.50 price of admission. A side order of Mexican rice, soft drink or tea and lime wedge are included. Skipper’s Fish Fry & Market, 1001 E. Williams St., Apex, (919) 303-2400, skippersfish.com.
Pan-Seared Mahi
Hailing from the North Carolina Outer Banks, Ocean Grill Executive Chef James Lee possesses abundant authority when it comes to cooking fish. The flavorful pan-seared mahi filet ($19) is served over a spiced apple and goat cheese strudel, a stellar Grand Marnier-cranberry reduction and sautéed Swiss chard. Ocean Grill, 121 N. Salem St., Apex, (919) 303-1699, theoceangrill.com.
Olive Oil Poached Grouper
Looking for a distinctive fish entrée that will have you hooked? Look no further than Herons’ impeccably fresh olive oil poached grouper, a creation of renowned Executive Chef Scott Crawford. The dish is served with leek confit, fingerling potatoes and a palate-pleasing Meyer lemon-thyme broth. Herons (at the Umstead Hotel and Spa), 100 Woodland Pond, Cary, (919) 447-4200, heronsrestaurant.com.
