𝗛𝗔𝗟𝗜𝗕𝗨𝗧—prized for its firm texture and sweet, delicate flavor—is in peak season from spring through fall.🐟☀️ Ours is dry-aged for seven days, gently steamed, and served over butter-wilted Swiss chard and basil—Mediterranean staples. A dollop of Chicago’s artisanal Tempesta ‘Nduja adds gentle Calabrian heat, while a preserved lemon vinaigrette adds bright North African notes.🌶🍋 Now on the dinner menu nightly. Book via the link in bio, walk-ins always welcome. South Loop Restaurants, Seasonal Dining Chicago, Mediterranean Cuisine #apoloniachicago #dinnerinspo #chicagofood #fishdish #halibut #mediterraneanflavors #coastaleats #pescatarian #dryagedfish #freshandflavorful #swisschard @tempestasalumi #ndujaartisans #preservedlemon #savortheseason