Every Friday and Saturday the Sonora Grill flies in fresh fish from Hawaii. Fish so fresh that when you come down to get your ceviche, it’s really going to blow you away. Chef Courtney is creating exciting new dishes utilizing this seafood that has been out of the pacific literally about 20 hours. You’ll be able to taste the freshness. My favorite today is the seared Tasmanian salmon with achiote, lime and honey glaze…It’s crazy how delicious this thing is!  So delicious! So crazy!