Pan-Grilled Yellowtail & Summer Squash with Meursault

Last night’s dinner was pan-grilled yellowtail filets, pan-grilled in Tahitian Lime Olive Oil and seasoned with SI Spicy Seafood Seasoning & Key Lime pepper. Veggie was Mr. G’s summer squash, dark green and yellow patty-pan and yellow zucchini, sautéed in Blood Orange Olive Oil with Garlic Pepper, Granulated Garlic, and Herbes de Provence. This was all very nice out on our patio under clearing skies and a light breeze, after an afternoon of threatening thunderstorms, that never got here and passed to the west and south of here. Wine was a 1999 Domaine Joseph Matrot Meurdault-Charmes - medium green-gold in color; rich nose and flavors of spicy white fruits, with just a touch of oxidization, that mostly added complexity; adequate acidity with a good spicy fruit mid-palate; and a medium-long complex fruit finish. It was very good with the dinner. I had decided on a rich Meursault, after considering a Rosé and a light red, I was glad I did.

Nice notes Dick.

I know it’s not your thing, but it would be great to see some photos sometime.

Thanks nevertheless.

Carollee has pictures of a number of our recent meals on her Facebook page.