Pike Place Market
Who doesn’t love fresh fish? Moving back to the West Coast, especially the PNW, has brought us back to being able to get some of the freshest fish imaginable. So on a recent weekend jaunt down to Pike’s, we brought home some beautiful yellowfin tuna and King Salmon from Pike Place Fish. You know, the guys who throw fish? If there is one thing you need to do in Seattle it’s visiting these fun loving, crowd pleasing fish mongers. What I especially love about them is they are the only 100% sustainable fish market at Pike’s and have an endorsement from the Seattle Aquarium to prove it.
And of course, with fresh fish comes the inevitable question of how to prepare it and what to prepare with it. Luckily for me, #TryitTuesday was still over a day away. That gave me plenty of time to pin (of course, I’ve pinned tons of recipes but none of them were tuna). Which of course led to the inevitable PDD (Pinterest Distraction Disorder).
We settled on a Honey Lime Glazed Tuna by John Mitzewich. Click here for the full recipe. It was delicious. Simple enough to provide a nice tang and yet still allow the lovely tuna flavor to shine through. The only thing we didn’t do (and I would certainly do next time) is allow it to marinate for 30 minutes as the recipe recommended.
As a side I made a variation on an Asian Salad I had pinned. The original recipe was posted by Chung-Ah Rhee on She Knows website. I didn’t have all the ingredients so I improvised. Sometimes magic happens. My dh loved it so much he asked me to make it again!
As always, we challenge you to join us by trying out something new on Try it Tuesday!