“The popularity of Bear Flag Fish Company made it a natural fit for Crystal Cove Promenade, which is a superb dining destination for coastal Orange County,” said Dan Sheridan, president of Irvine Company Retail Properties, which owns Crystal Cove Promenade. “This is an unparalleled center with ocean views and a growing, eclectic mix of acclaimed restaurants.”

Bear Flag Fish Company offers a healthy and high quality seafood menu, along with a fresh seafood market. The menu features a sashimi plate, smoked fish, poke, ceviche, shrimp cocktail, oysters and clams on the half shell, New England clam chowder, ciopinno, and a variety of grilled fish plates, seafood rice bowls, grilled seafood sandwiches and panko grilled fish tacos.

The restaurant is open 11 a.m. to 9 p.m. daily, and offers dine-in, to go and catering services. Bear Flag Fish Company is located in Crystal Cove Promenade at 7972 Pacific Coast Hwy., at Crystal Heights Drive, in Newport Coast. To place orders or for more information, please call (949) 715-8899.
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http://www.ocfoodies.com/profiles/blogs/bear-flag-fish-company-opens-at-crystal-cove-promenade

Bear Flag Fish will likely be packed when you walk in. It feels like the majority of the room just went surfing or is about to. With the California flag as its logo, BFF is part fish market, part chill fast-casual with communal tables. Fish tacos are the obvious order at this breezy hangout on Newport’s Balboa Peninsula, and deservedly so, but the sandwiches shouldn’t be overlooked.

Slabs of fish are lined up on the smoking grills inside: wild salmon next to basa (a Southeast Asian breed of catfish), halibut, opah, and the just-barely seared albacore. You can get any of them in a tortilla or a crusty, toasted baguette. Either way you’ll be happy because the fish couldn’t be fresher and it’s beautifully charred, not a bit greasy.
The sandwich comes in two hefty halves with lettuce, tomato, onion, avocado (an extra buck), and a few squirts of Tommy Sauce. Tommy who? He’s an amalgam of Sriracha, sesame oil, orange juice, lemon juice, and probably a few other secrets that altogether add a vibrant punch of citrus, salt, sweet, tang, and umami without overwhelming the simply prepared fish. If you need more Tommy, he’s in a magnum-sized bottle on BFF’s table of assorted condiments.
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Posted by Erin Zimmer, January 4, 2012 at 3:00 PM

Description of recipe goes here.

SERVES 4

Ingredients:

• 4 (6 Ounce) Yellowtail Fillets
• 4 Tablespoons Chile Powder
• 4 Tablespoons Salt
• 2 Tablespoons Black Pepper
• Olive Oil
• Mango Salsa

Directions:
Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about three minutes. Flip fillet over and cook for an additional three minutes. Remove from grill and top with Bear Flag Mango Sauce.

Mango Sauce
Ingredients:

• 2 Fresh Mangoes, Small Dice
• 1 Medium Red Onion, Small Dice
• 1 Cucumber, Peeled, Seeded, Small Dice
• 2 Jalapeño Peppers, Minced
• 1/4 Cup Cilantro Leaves, Chopped
• 1/2 Tablespoons Chile Powder
• 2 Large Limes, Juiced
• 2 Tablespoons Olive Oil
• Salt and Pepper

Directions:
Combine all ingredients together in a medium bowl and stir well.  Keep refrigerated.
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To print this recipe for your home use, use the link below.
Grilled Yellowtail and Mango Sauce

SERVES 4
Ingredients:

• 8 to 10 Ounces Grouper Fillet Per Person
• 2 Cups Cubed Mango
• 2 Cups Cubed Pineapple
• 2 Cups Cubed Papaya
• 1 Cup Diced Roasted Peppers
• 1 Bunch Diced Cilantro Leaves
• 2 Limes, Juiced
• 2 Tablespoons Diced Jalapeños
• 2 Tablespoons Olive Oil
• Cajun Spice, for Coating
• Mixed Greens, for Serving

Directions:
In a cast iron frying pan, heat olive oil until smoking.  Coat both sides of grouper with Cajun Spice. Place coated grouper in pan.  Cook for two to three minutes per side (depending on thickness) until done.  Transfer grouper to a serving dish, placing on top of mixed greens.  Spoon Bear Flag Tropical Salsa on top of the fish.

Tropical Salsa
Directions:
To make the Bear Flag Tropical Salsa, mix all ingredients except oil, grouper, and Cajon spice.  Let sit while you prepare the grouper.


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Pan Seared Grouper with Tropical Salsa

A fresh, tender Halibut fillet, combined with tangy strawberry and tangerine and a touch of fresh basil.  We suggest that this dish be served with a  green salad or vegetable to enjoy all the flavors.

SERVES 4
Ingredients:

• 4 – 8oz. Halibut Fillets
• Kosher Salt, to Taste
• Black Pepper, to Taste

For Salsa:

• 16 – oz. Organic Strawberries, Diced Medium
• 3 Fresh Tangerines, Peeled, Seeded, Diced Medium
• 1 Tablespoon Fresh Basil, Shredded
• 1/2 Teaspoon Balsamic Vinegar
• 1/8 Teaspoon Cayenne Pepper
• 1/4 Teaspoon Kosher Salt

Directions:
Combine the strawberries, tangerines, basil, vinegar, pepper, and salt in a mixing bowl.  Toss to completely mix, and allow to marinate for 30 minutes prior to using.
Preheat an oven to 300 degrees Fahrenheit.  Season the fish lightly with salt and pepper and grill over medium heat, or prepare in the oven.  Remove the cooked fish, arrange on dinner plates or serving platter, and ribbon the salsa over the top of the fish.
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To print this recipe for your home use, use the link below.
Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa