Yes, The Blue Fish on Greenville Avenue has a traditional sushi bar (weekdays lunch offers all-you-can-eat for $21.95). And that’s where that ends.

The rest of the menu in this sleek, pleasant spot is more along the lines of cutting-edge Asian fusion – dishes such as Broiled Yellowtail Collar in Cilantro-Ponzu Sauce or Japanese Mushroom Salad with Yuzu Vinaigrette. This coupled with their chic “cold” sake tastings – the latest craze among the with-it crowd – might tend to scare off those of us who are less than hip. But that would be a shame, because Blue Fish is terrific food and, well, kind of a fun time.

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“There’s great energy in here,” says managing partner Julie Lee, talking about Blue Fish’s $39 all-you-can-eat sake party held the second Tuesday evening of each month (214-824-FISH for reservations).

“It’s one of the best nights to be here. You get to try a lot of things you might not normally try.”

Lee, a law school graduate, hails from California. Her parents ran a restaurant in the Los Angeles area for 37 years and, these days, her mother cruises the Dallas Farmer’s Market for fresh spices to use in recipes that Lee compiled after traveling around the globe in search of “the best” in Asian cuisine. The result is a fairly loyal following for an eatery that has only been open a little over a year.

So what exotic dish is ordered most?

“Actually,” Lee says, “the crab cakes are our best selling appetizer. And guys like the steaks.” Guess we are in Texas after all.

ASIAN CRAB CAKES

Combine in a bowl:

1 ½ lbs. lump crabmeat

½ c. fine dry bread crumbs

2 eggs

1 tsp. Vietnamese chili paste with garlic (available at Asian grocery stores)

1 jalapeno chili, finely minced

2 green onions, slices

Mix the ingredients thoroughly. Form the mixture into small cakes 1 ½ in. in diameter. You should have about 12 cakes.

Make a colorful pepper salsa to garnish crab cakes. Combine in a small bowl:

½ small red bell pepper, finely diced

½ small yellow bell pepper, finely diced

1 jalapeno chili, finely minced

zest of one lime

1 Tbsp. Butter

1 tsp. of fish broth (can substitute chicken broth)

In a nonstick skillet over medium-high heat saute the crab cakes until heated through and brown on both sides. Garnish with the pepper salsa.