Why Steakhouse Seafood Deserves Your Attention
Many diners walk into a steakhouse with tunnel vision, heading straight for the beef section of the menu without considering the seafood offerings. This is a mistake. Steakhouse kitchens possess exactly the skills that produce outstanding seafood: precise temperature control, expert timing, high-heat searing capabilities, and access to premium ingredient sourcing networks. The same discipline that produces a perfectly seared USDA Prime steak translates directly to beautifully cooked fish. At Blu' Steakhouse in Hollywood FL, Chef Javi Cano applies this steakhouse precision to every seafood dish, resulting in fish preparations that rival dedicated seafood restaurants while offering the complete steakhouse atmosphere.
Sea Bass and Salmon: The Steakhouse Stars
Sea bass and salmon have become the signature seafood offerings at elite steakhouses for good reason. Both fish possess enough richness and substance to hold their own on a menu dominated by prime beef. At Blu' Steakhouse, the Glacier Sea Bass at $45 delivers the buttery, melt-in-your-mouth experience that has made Chilean sea bass a fine dining favorite. The Salmon at $40 offers a different but equally satisfying profile, with its natural oils creating a succulent, flavorful fillet when prepared with steakhouse precision. Both dishes provide excellent options for guests who prefer seafood or are looking for a lighter but equally luxurious alternative to a heavy steak dinner.
Shellfish Starters That Steal the Show
The appetizer section of a steakhouse menu often hides some of the kitchen's best seafood work. Crab cakes, shrimp cocktails, and lobster bisque are steakhouse classics for a reason. They showcase the kitchen's ability to handle delicate proteins while delivering bold, satisfying flavors. At Blu' Steakhouse, the Crab Cake at $25 offers a generous portion of lump crab with minimal filler, a hallmark of a kitchen that respects its ingredients. The Tuna Tartare at $25 demonstrates knife skills and seasoning balance, while the Lobster Bisque at $16 delivers deep crustacean flavor in every spoonful. Starting your steakhouse meal with shellfish creates a memorable progression from ocean to ranch.
The Case for Ordering Both Steak and Seafood
The surf and turf concept exists because steak and seafood genuinely make each other better. Rather than choosing one or the other, consider building a meal that includes both. A seafood appetizer followed by a steak entree, or sharing a large steak while each guest also orders a seafood side, creates a more varied and satisfying dining experience. At Blu' Steakhouse, you might start with Tuna Tartare at $25, move to a shared Tomahawk at $235, and supplement with individual orders of the Crab Cake. This approach lets every person at the table experience the full range of Chef Javi Cano's kitchen, from the ocean's delicacy to the bold satisfaction of dry-aged beef.
Ordering Seafood Confidently at a Steakhouse
If you are dining at a steakhouse and leaning toward seafood, trust the menu. Steakhouses that list seafood dishes are making a statement about their kitchen's capability and their sourcing standards. The Glacier Sea Bass at $45 and Salmon at $40 at Blu' Steakhouse would not appear on the menu unless Chef Javi Cano was confident they meet the same quality standard as his USDA Prime steaks. Ask your server about preparation methods and recommended pairings. The wine cellar at Blu' Steakhouse includes whites and lighter reds that complement seafood beautifully. Visit at 1900 Harrison St in Hollywood or call 754-260-5189, and do not hesitate to explore the ocean side of this exceptional steakhouse menu.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.