Dine Magazine South Florida

Sustainable Seafood Makes Its Way To Broward County

Ireland’s Steakhouse, at the Hyatt Regency Bonaventure Conference Center and Spa, rolls out a new seafood menu that follows the guidelines set by the Monterey Bay Aquarium.

by: Jennifer Leslie Kramer

With the worst oil spill in history seeping into the Gulf of Mexico, it’s more important than ever to think about what you’re putting on your plate, especially if it’s coming from the sea. While grouper, snapper and pompano are local favorites, they are not the best choices when it comes to choosing sustainable seafood. In fact, these species are among the most overfished and endangered residents of the ocean. In January, California’s Monterey Bay Aquarium released an updated Seafood Watch for six different regions within the United States.

Lucky for us, we don’t have to travel cross-country to know we are making responsible seafood choices. The Hyatt Regency Bonaventure Conference Center and Spa has launched its own sustainable seafood program, committing that all seafood served throughout the hotel will promote environmentally responsible fishing and fish-farming practices. While all the restaurants on property will be following the Seafood Watch guidelines, the delicious dishes are best tasted at the AAA-rated Four Diamond Ireland’s Steakhouse.

DINE had the opportunity to taste some of the highlights from the new menu and it was nothing short of outstanding. While we could have easily chosen a few things off the menu, we let the pros lead the way. Executive Chef Bob Axenfeld and Chef de Cuisine Jeremy Miller crafted a lovely menu for us that included many of the highlights of the new menu. We started with the Sizzling Deep Sea Scallops with a Pepper and Mango Slaw.

The dish was served in a hot – and most definitely sizzling – skillet. Not only did this keep the scallops perfectly warm as you ate them – scallops are notorious for getting cold before that last bite – but it also created a tantalizing aroma that teased your taste buds with anticipation. The sweetness of the slaw played well off the peppery, teriyaki glaze on the scallops, and though the portion size was just right – three of the plumpest scallops I’ve ever seen – you couldn’t help but want one more bite.

Our next dish was the Lobster Salad with Cabbage Slaw and Candied Bacon. Chef Jeremy informed us that the Lobster Salad was made with knuckle, claw and tail meat – definitely not your average lobster salad. Presented on a large teardrop-shaped plate, it was almost too beautiful too eat. Almost.

Perhaps bacon seems like an unlikely friend to lobster, but the two are most certainly well-paired. The sweetness of the candied bacon was a perfect foil to the crunchy slaw and creamy salad, which also included perfectly ripe avocados.

For dinner, we were treated to a duo of dishes. The first, a Pan-Seared Wild Pacific Halibut with Stonefruit Jicama Watercress Coated with a Warm Vinaigrette, was a delicious surprise. In the past, halibut has never turned me on, but after this dish, it might just be one of my new favorites. Buttery and flaky, perfectly light, I couldn’t get enough. The stonefruit salad, which included nectarines and peaches, added a hint of sweetness. The bite from the watercress and bright tang from the citrus vinaigrette added just the right end notes.

The second dish, Orange Glaze Wild Canadian Artic Char with Red Quinoa and Roasted Fennel, featured the sustainable counterpart to Atlantic Salmon, both farmed and wild. Similar to salmon with its bright red color, it was served in a roulade and was bright, sweet and tangy from the citrus glaze. The quinoa and fennel provided the perfect counterpart to the tasty fish.

While we were there for the ocean friendly seafood, I’d be remiss if I didn’t mention two dishes that did not come from the sea. The first was our excellent side of Corn Chorizo Risotto. A happy marriage of some of the best flavors from Southern, Italian and Latin cuisine, this might have been one of the best starchy sides I’ve ever had. The chorizo added a rich meaty taste, without being too spicy, while the creaminess of the risotto base just melted in your mouth.

Of course, no meal is complete without a little something sweet at the end. In our case, it was chocolate, and lots of it.  The dish comprised an espresso pot de crème with chocolate “coffee beans,” a chocolate sponge cake with hazelnut mousse – my favorite of the bunch – and a chocolate gelato with mint chocolate cookie crumbles. It was served on a set of three interlocking puzzle pieces, and the most difficult decision of the evening was deciding where to start.

Despite the meat-focused name, Ireland’s Steakhouse serves some of the freshest fish in town. Even better? Knowing what’s on your plate has arrived in a thoughtful, ethical and sustainable way. The Seafood Watch is available as a pocket guide, which is thoughtfully provided to guests at the end of their meals as a reference guide for future dining. As one of the first restaurants in Broward County to be following the Monterey Bay Aquarium’s Seafood Watch, Ireland’s has set an excellent and tasty example for other businesses to follow.

Ireland’s Steakhouse is located at Hyatt Regency Bonaventure, 250 Racquet Club Rd in Weston. (954) 616-1234  Make a reservation.