The Seafood Edit: Chicago’s Best Catch

Finding the best seafood in Chicago comes down to one thing: sourcing. At RPM, our commitment to quality is always front and center, especially this time of year when we find ourselves eating more fish. Whether for a Lenten Friday tradition or an elevated seafood experience, the RPM standard ensures that a meat-free meal is never a compromise.

RPM Italian: The Mediterranean Branzino has been a staple since day one. It’s simple, elegant, and rooted in seasonal integrity.

RPM Steak: The seafood program is treated with the same reverence as our world-class beef. A centerpiece of this experience is the Ora King Salmon. Sustainably raised in New Zealand and known as the “Wagyu of the sea,” it is prized for its high oil content and distinct marbled texture. 

RPM Seafood: While our menu features a global collection of world-class catches, the Alaskan Halibut is a seasonal highlight at RPM Seafood. Prized for its mild, sweet flavor and firm texture, it joins other signature preparations like the Whole Tempura Black Bass with chili crunch and Miso Black Cod with wasabi and togarashi.

The Day Boat Difference: Our sourcing journey often leads to the tiny town of Deer Isle, Maine, to partner with Day Boat Fresh. While the season for these pristine, hand-selected scallops is fleeting, you can read more about our partnership with owner Sue Buxton and our commitment to sustainable sourcing here.

From the Kitchen: RPM Seafood Crispy Fish Tacos

To bring the RPM Seafood experience home this month, our team is sharing an RPM Seafood favorite. Using a light tempura batter, this recipe highlights the natural sweetness of the halibut with a bright, spicy finish.

Recipe: RPM Crispy Fish Tacos

Yields 12 Tacos

The Fish & Base

12 each Halibut (2 oz pieces)

12 Corn Tortillas

1 cup Rice Flour

2 cups Masa Tempura (recipe below)

Garnish: 36 Cilantro leaves, 6 Lime wedges

The Cabbage Salad

¼ head Green Cabbage, shredded

½ cup White Onion, minced

½ cup Watermelon Radish, julienned

1 cup Jalapeño Lime Mayo (recipe below)

Instructions

1. Prepare the Salad: Toss the cabbage, onion, and radish with the Jalapeño Lime Mayo until well-coated.
2. Coat the Fish: Toss halibut pieces with rice flour, then coat in the Masa Tempura.
3. Fry: Cook in 375°F oil for 2–3 minutes until golden brown and crisp. Season with salt immediately.
4. Assemble: Heat tortillas on a griddle. Layer the cabbage salad, top with the seasoned halibut, and garnish with cilantro and lime.

Component Recipes

Masa Tempura: Blend 1 cup Corn Masa, 1 cup Water, and 2 tsp Kosher Salt until smooth.

Jalapeño Lime Mayo: Mix 1 cup Mayonnaise, ¼ cup Pickled Jalapeño (pureed), 2 tbsp Roasted Garlic Puree, ⅛ cup Lime Juice, Zest of 2 Limes, 3 tsp Honey, 1 tsp Kosher Salt, and 1 tsp Mexican Oregano.

 

Banner image: Maine Lobster Ravioli