John Huggins • Special to the News Journal • May 6, 2009    

At The Fish House, one of our core values as a company is supporting our local businesses. We procure a portion of our products from Maria's Seafood, Renfroe Pecan Company and Tomato Joe, to name a few.

As a resident of Gulf Breeze, I often show my patronage to Toro Bravo Mexican restaurant. On occasion I will grab some to-go lunch for the drive into work. I have come to know Melina, the manager, through small talk while placing my order. After sharing mutual appreciation for each other's establishment, I wanted to pay homage to my favorite Mexican spot by developing a Mexican dish with a Fish House twist.

Pan-Seared Tuna Steak Cooked In A Red Chili And Almond Sauce With Poblano And Corn Tamales And Honey-Lime Cream.

For the complete Pensacola News Journal article and recipe click here.