Lunch with Chef Judi: Fins at Sharky's

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VENICE, Fla. - This gorgeous new restaurant boasts a stellar view of the water and a daily menu that offers sushi, Chilean sea bass, local grass-fed bison, and sandwiches like grilled swordfish club and a hot lobster roll with béarnaise.  The inside is as beautiful as the outside.  This is San Diego and Saulsalito, California-style on the Gulf.

Fins at Sharky's is located at 1600 Harbor Drive South in Venice, Fla.


Edamame, Quinoa Salad

Chef Marc Alton, Sharky’s on the Pier

  • 1 lb frozen Edamame, cooked in steamer 7 minutes
  • 1 small can Chick Peas, drained
  • ½ lb frozen spinach, thawed and drained
  • 6 oz quinoa raw weight, cooked
  • ½ lb feta cheese, cubed small ¼ inch
  • 1 glove garlic fresh chopped
  • 1 teas ginger fresh chopped
  • ½ cup red onion, diced
  • ½ cup roasted red peppers, diced
  • ½ cup fresh herb mix chopped cilantro, parsley, mint, basil.
  • pinch black pepper ground
  • pinch kosher salt
  • 2 tbls cup soy sauce
  • ¼ cup rice vinegar
  • ½ cups olive oil

Mix all together, serve cold

Note; this recipe is modified from large batch made at Sharky’s and may not be exactly the same.


Culinary Director

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