Featured Dish at Catch 35
Georges Bank Scallops
Celebrate Scallop week at Catch 35! Specially priced scallop dishes starting May 17th thru May 26th.
CEVICHE-SZECHWAN STYLE-SURF & TURF-SCAMPI-Click here to learn more!
-All Day-Every Friday at Catch 35 Naperville-
Crispy Florida shrimp-panko crusted-flash fried served with French fries-coleslaw-cocktail sauce
*Starts Friday, April 26th thru May 31st
Wild Florida Shrimp
- an excellent source of high-quality protein
- naturally low in fat, carbohydrates, calories
- a source of omega-3 fatty acid
- Wild shrimp are available fresh or frozen year-round
Fish and Chips
It’s Fish Fry time! Fried in rice bran oil, Catch 35’s Fish Fry is the best in Chicago and the western suburbs. No worries if you don’t like it fried, Catch 35 also has a Mixed grill and seafood cioppino for Lent seafood specials.
All you care to enjoy $19 Fish Fry is available Wednesday, March 6th and Every Friday during Lent-only at the Naperville location.
On the menu at Catch 35:
Fished from the western Atlantic Georges Bank fish grounds, haddock is closely related to cod. A favorite during lent for its wide appeal in taste and texture.
Georges Bank haddock is mildly sweet lean white flesh with medium flakes.
Our fish is fried in rice bran oil. Low in calories and fat and a good source of protein.
Spicy Asian Yellowfin Tuna Tartare
Once February hits Chicago, many people are seeking a little reminder of the warmer weather. Think warm sunny days and sandy beaches. Dive into Catch 35’s Yellowfin Tuna week with specially priced new and classic dishes available for a limited time-February 25th-March 3rd, 2019-A great reminder of the warmer weather to come! Want more-Join us for a culinary experience celebrating Yellowfin Tuna at Catch 35’s 3 course Ocean to Plate-Food & Wine Tasting Event on Feb. 25th in Naperville.
On the menu at Catch 35:
Highly popular-Yellowfin tuna swim in tropical and subtropical waters. Their long yellow fins is what gives them their name. Yellowfin is also marketed as Ahi tuna (stateside).
Firm fish with a nice bright color and mild flavor. Perfect for raw and cooked dishes. Yellowfin tuna is often served rare.
Low in calories and fat and a good source of protein.
Icelandic cod and butter beans
Seasonal seafood is a big part of what makes Catch 35 stand out against the rest. Fresh seafood is flown in daily from the ocean to your plate. The cold winter waters bring in some of the most delicate and nutrient rich seafood. Icelandic cod is new to the menu at Catch 35 so let’s learn a little bit more about it!
On the Menu at Catch 35:
Icelandic cod with panko parsley crust, butter beans, olive oil
Icelandic cod has been a popular choice of nutrition for the Vikings dating back to 800 AD. It is wild caught in the deep, dark cold waters of the North Atlantic ocean surrounding Iceland.
Butter beans are popular in the southern United States and the United Kingdom. The creme colored beans are named after butter because their consistency and color are similar. The rest of the world refers to them as lima beans.
Icelandic cod is white, firm yet flaky and sweeter than other varieties of cod.
Butter beans are flat with a chewy texture and have a very mild flavor.
Both Icelandic cod and butter beans are a great source of protein. Both are also low in calories and low in fat. The cod is a great source of omega 3’s. Butter beans are a healthy carbohydrate and good source of fiber.
During the winter months you might be finding yourself desiring foods that are bit more hearty but that doesn’t mean they need to be unhealthy. Catch 35’s Icelandic Cod dish strikes the perfect balance of hearty and healthy eating in the New Year. Topped with a panko parsley crust, the Icelandic cod is crisped to perfection. The butter beans are slowly braised in a delicate tomato and olive oil sauce until tender. Paired together Icelandic cod and butter beans are your new Winter favorite seafood at Catch 35. Remember as the seasons change so does our menu so this dish is only available for a limited time. Book now!