Tonight’s dinner was some more of our Yellowtail Jack - pan-grilled in Tahitian lime olive oil, seasoned with SI Spicy Seafood Seasoning, Key Lime Pepper, and Tarragon. Veggie was Yellow & Green Pattti-pan and yellow zucchini from Mr. G’s sautéed in Blood Orange Olive Oil and seasoned with garlic, onion, Italian herbs, salt & pepper. All was very good with a 1999 Domaine Louis Jadot Meursault Genevrières - medium yellow-gold in color; rich nose and flavors of spicy, minerally apples, pears, and a touch of citrus; balanced mid-palate, no sense of PremOx, and adequate acidity for the fish; and a long complex finish.