Industry News | August 6, 2015

Sea Bass Makes Its Fast-Casual Debut at Rubio's

image used with permission.

As part of its continued efforts to provide guests with flavorful seafood options, Rubio’s Restaurants has announced the addition of sea bass to its sizeable selection of coastal cuisine. Starting on August 26, long-time guests and newcomers alike are invited to try the Cilantro Lime Sea Bass Two Taco Plate or Bowl for a limited time. Rubio’s is the first national fast-casual restaurant to offer sea bass, demonstrating its commitment to providing guests with innovative and delicious seafood offerings.

The Cilantro Lime Sea Bass Taco features high-quality sea bass grilled on an authentic comal and served on a stone-ground corn tortilla, which is then topped with a citrusy mojo sauce made with lime, fresh cilantro, and garlic, along with a creamy chipotle sauce, salsa fresca, and shredded cabbage. The Two Taco plate is served with a side of Rubio’s “no-fried” pinto beans and fresh tortilla chips. The new sea bass is also available on the Cilantro Lime Sea Bass Bowl, where it is placed on top of citrus rice, black beans, and fresh romaine lettuce. The bowl is topped with guacamole handmade in Rubio’s kitchens from California-grown Haas avocados. 

“We take pride in providing our guests the opportunity to experience seafood in new, delicious, and unique ways. Our Cilantro Lime Sea Bass is a perfect example of this with its citrus sauce pairing and flavors enhanced by grilling on a comal,” says Ralph Rubio, co-founder of Rubio’s. “We chose sea bass because of its mild, delicate flavor and firm texture, and we’re excited to be the first large fast-casual chain to add this quality fish to our seafood menu.”

Rubio's commitment to seafood cuisine began when the first Rubio's opened in 1983. To date, Rubio's has sold more than 200 million Original Fish Tacos and uses sustainable seafood in nearly all of its seafood menu items. The brand continues to expand its menu with innovative recipes, ranging from the sustainable Grilled Gourmet Shrimp Taco and Blackened Tilapia Taco to a California Bowl and Chipotle Orange Salad with Pacific Mahi Mahi.


News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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