Seafood Savvy Recipes

Spiced Catfish Tacos with Pickled Shallots and Chipotle Crema Recipe by: Nathon Lyon Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America." Ingredients (Serves 4) 8 corn tortillas, warmed through 2 avocado, pitted and sliced 1/2 cup shredded purple cabbage 1 cup fresh cilantro leaves 2 limes, quartered Pickled Shallots [...]

Try this tasty sustainable seafood dish. Cioppino Recipe by Monterey Bay Aquarium executive chef Matthew Beaudin (serves approximately 10) Ingredients: ¼ C olive oil 2 large onions (small dice) 4 bay leaves 1 Tbsp. chili flakes 1 ½ tsp. kosher salt 6 large garlic cloves (minced) 1 Tbsp. ground black pepper 1 ½ Tbsp. saffron [...]

Try this tasty sustainable seafood dish. Hawaiian Ahi Poke Recipe from MSC Australia staff Ingredients 2 large sashimi grade MSC certified yellowfin ahi tuna steaks (about 1 1/2 pounds) yellow or pickled onions 1/2 cup chopped green onion 3 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon chili garlic sauce 1 tablespoon sesame seeds [...]

A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]

Recipe by: Charles Phan Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven's Dog in San Francisco, California. Ingredients (Serves 2 to 4 as part of a multi-course meal) Dungeness crab is available December through February, and June 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean [...]

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