Seared Ahi Tuna - Seasoned by the Guys at Pike Place Fish :: Peruvian Scallop Seviche (Le Bernardin Cookbook) :: Broiled Snapper with Chardonnay-Steamed Crabmeat and Spinach (Commander's Kitchen)

YUM!

Thank you Justin at Pike Place Fish for this delicious Ahi Tuna!  Rubbed in a combination of their NW Seafood Seasoning and Our Own Rub, this Ahi was succulent, tender and had a bit of a kick.  Dabbled in their World Famous Tartar Sauce, it was the perfect pairing to this dish; cool on the palate and then a bit of a bite at the end.  A perfect way to start our meal.

 

In addition to the tuna, we also enjoyed Peruvian Scallop Seviche with fresh crostini.  This dish contained beautiful fresh bay scallops from Pike Place Fish, red bell peppers, jalapeno, tomatoes, red onion, citrus juice, fresh mint and cilantro.

The flavor was bright and light, with a bit of heat from the jalapeno.  The recipe called for 2 cups of olive oil, we thought that was a bit much, and over powered the citrus flavor. In retrospect, we would have cut that back.

Flavor (1 poor - 10 great)

8

Ease (1 easy - 10 difficult)

5 (a bit of vegetable prep was time consuming; easy because you can make in advance)

For the main course, John created Broiled Snapper with Chardonnay-Steamed Crabmeat and Spinach.  Fresh snapper was lightly seasoned in garlic and lemon, broiled until just finished and set atop a bed of steamed spinach.  The fish was then topped with crabmeat that was steamed in chardonnay and sauteed green onions.

This was a light dish and simple to prepare.  The depth of flavor was not as apparent as some of the other dishes we have tried, that being said, it was still a lovely meal and left room for the creme brulee that John prepared for dessert. :-)

Flavor (1 poor - 10 delicious)

6
Ease (1 easy- 10 difficult)

4

Bon Appetit!