ffwd – spice-crusted tuna and scallops

Spice crusted tuna… it sounded like a good recipe, and also a good choice for what has been a busy January. I broke my rule (since I was late making this) and read some of the others’ posts and comments about the recipe. This time it was totally encouraging, since I don’t make a lot of fish, and very rarely tuna. I picked some up frozen (as suggested by Betsy), and I happened to have a few scallops, so I thought they would be good too.

There is a spice mixture that is put together – coriander, white pepper, cardamom, and some fresh ginger. This is crushed (or processed) into a paste to put onto the fish.

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I didn’t seem to have as much as some others, maybe my math was off. This was also suggested to be paired with a mango chatini, which is generally a kind of salsa. I didn’t have any nice mangos, so I went with a fresh pineapple salsa instead.

The fish is quickly browned in a pan over some fairly high heat to get a little caramelization. Still this takes only a few minutes. I cooked mine a bit too long for my taste.

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I served mine with some fresh asparagus and the pineapple salsa. And it made for a colorful, tasty dinner.

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I have to say, the spices were really, really good with the scallops. I think we actually enjoyed them a bit more than the tuna itself, but both were delicious!!

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If you would like to see how the other Doristas prepared their spice crusted tuna, you can find their links here!

2 thoughts on “ffwd – spice-crusted tuna and scallops

  1. I have to think that these spices and scallops would work very well. Glad to know they did. Pineapple salsa, a nice touch. Yep, I think if the tuna is the least bit overcooked, it really is a spoiler. Like Liz, I would have enjoyed mine more if I’d done 90 seconds on both sides rather than 2 minutes. I did enjoy these spices and, since I know you like your food spicier than I, it worked, huh?

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