The Seafood Answer to Saucy Ribs

Gary Caldwell

Ribs are hard to resist, promising a meaty, often saucy experience. At Marcus Bar & Grille, a modern comfort food restaurant helmed by Marcus Samuelsson, the Fish Ribs offer an aquatic spin on this familiar favorite. Marinated in a house barbecue spice mix, fillets of pacu (South American freshwater fish) are glazed with a sweet and tangy peach barbecue sauce. The ribs are served with cabbage pikliz, a Haitian-inspired condiment.

“The flavor experience is a revelation,” says Gary Caldwell, executive chef. “The fish itself is so hearty and meaty, it could be mistaken for pork ribs, with a tender, satisfying bite. The layers of flavor combine the smoky sweetness of the glaze with a subtle heat from the spices, while the cabbage pikliz adds a bright, acidic crunch that cuts through the richness. Together, it creates a harmony of sweet, spicy, tangy and savory in an umami bomb that keeps you coming back for more.” Caldwell says it “took a minute” for guests to notice the new dish, but that element of discovery helped make it a menu hit. “Guests are intrigued by the idea of fish ribs and often order it out of curiosity, but the unforgettable flavors and textures turn first-timers into regulars. The dish is also a pescatarian’s dream; it offers the indulgent feel of ribs without compromising dietary preferences. Its unique concept and bold execution have made it a standout on our menu.”

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