Try this tasty sustainable seafood dish. ROASTED MONKFISH AND TOMATOES Serves 4 Roasted monkfish and tomatoes are dressed with chile flakes and olive oil for an easy weeknight dinner. Serve whole wheat pasta or polenta alongside. Ingredients: 3/4 pound boneless, skinless monkfish fillets, patted dry and sliced crosswise into medallions about 1/3-inch thick 3 Roma [...]
Recipe by: Nathan Lyon Cookbook author, chef and Emmy Award-nominated culinary host for television show “Good Food America.” Ingredients (Serves 2) Gremolata 1 teaspoon lemon zest (1 lemon), grated on a Microplane and chopped finely 1 medium garlic clove, peeled and minced (1/2 teaspoon) 3 tablespoons finely chopped fresh flat-leaf Italian parsley Kosher salt, to [...]
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 [...]
Try this tasty sustainable seafood dish. Recipe by Barton Seaver from his seasonal seafood cookbook For Cod and Country. Serves 4 Ingredients 2 1/2 tbsp butter 1/4 cup raisins,chopped into a paste 3 tbsp panko (Japanese-style bread crumbs) 1 tbsp peeled and grated fresh ginger 2 tsp ground mace Grated zest of 1 orange Two [...]
Recipe by Chef Elia Herrera of Los Colibris, Toronto. Recipe feeds 4 Ingredients 12 oz. Marine Stewardship Council certified halibut, cut in small to medium cubes 1 serrano pepper, sliced 2 scallions (spring onion), sliced 1/2 pint raspberries, cut in half 1 pint 3 passion fruits, flesh scooped out 1/3 bunch cilantro (coriander), chopped 3 [...]
