These dishes are becoming the cliches of the restaurant world, and I'm afraid I'm probably as guilty of ordering them a lot as anyone else. But a poster on the L.A. board who recently ate at Spago and proclaimed the seared ahi lackluster made me think, isn't it time for restaurants, especially high-end ones with pretensions to creativity, to retire these dishes for a while, give our mercury-poisoned bodies a rest and find something else to serve?
Of course, in L.A. there would probably be large-scale riots, but I'm willing to risk it, especially if I could see a different kind of fish on a menu once in a while. Are you tired of seeing these safety fall-backs on menus? What kind of appetizers or main course seafood would you like to see instead?