Tuesday, April 29, 2014

Sustainable Seafood: What is it? Seafood Recipes | #Sustainable #Seafood #Recipes

In the news, I have been hearing a lot about sustainable seafood and wondered, what exactly IS sustainable seafood?  

"Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights over-fishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our fish are obtained."

So which fish are considered "sustainable"?  I have compiled a list of different fish that I commonly see at the grocery stores and a few recipes that we can try.  We all try to eat healthier and fish are full of vitamins and essential oils to make our bodies optimal. 

  • Catfish- (farmed)
  • Clams-mussels-oysters- (farmed)
  • Cod-(Alaskan)
  • Halibut-(Alaskan)
  • Salmon-(Alaskan)
  • Sea Bass-(Chilean)
  • Spiny Lobster(Pacific/US)

  • Catfish filets
  • 1 cup milk
  • Salt and Pepper to taste
  • 1- 1 1/2 cup of cornmeal
  • 1/2 cup all purpose flour
  • Seafood seasoning (we use Old Bay because its not as spicy)*
  • Vegetable oil for frying
  1. First you soak the fish in milk 
  2. While the fish are soaking, put the flour, cornmeal, salt and pepper, and seasonings in a ziplock bag and mix well.
  3. Coat the fish completely with the dry mixture.
  4. Add an inch of oil to your frying pan(or use a deep fryer), when the oil is hot fry the filets until golden brown.  This usually takes about 3-4 minutes.
  5. To avoid excess oil/fats, lay the fish on a paper towel and pat the excess off. 
  6. Serve with tartar sauce and enjoy!
COD(ALASKAN)-Parmesean Baked

  • 3 tbsp. each flour and corn meal
  • 1/4 tsp. onion powder
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic salt
  • 2 tbsp. butter or margarine
  • 1 lb. Alaska cod fillets, thawed if necessary
  • 1/4 cup grated parmesan cheese
  1. Combine flour, corn meal, half of the Parmesan cheese and seasonings.
  2. Melt butter in shallow baking dish. D
  3. redge cod in flour mixture; place in dish. Turn cod to coat with butter; sprinkle with the rest of the Parmesan cheese.
  4. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup clamshell mushrooms, or more to taste
  • salt and freshly ground black pepper to taste
  • 2 (7 ounce) halibut fillets
  • 1 pinch cayenne pepper, or to taste
  • 1/4 cup water
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons butter, room temperature but not soft
  • 1 tablespoon chopped flat-leaf Italian parsley
  1. Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  2. Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  3. Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  4. Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

  • 4 lbs live mussels
  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
  • 6 tablespoons butter, cut into pieces
  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes.
  5. Add mussels, cover, and increase heat to high.
  6. Cook until all mussels are open, about 5 minutes.
  7. Stir in herbs and butter.
  8. Remove from heat.
  9. Divide mussels and broth among four bowls.
  10. Serve immediately.

  • 6 (5 ounce) salmon fillets
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

  • 1 cup all-purpose flour for dredging, seasoned with salt and pepper
  • 1 1/2 to 2 pounds Chilean Sea Bass fillets
  • 4 tablespoons butter/ olive oil combination
  • 1 cup dry white wine
  • 1 tablespoon butter, softened
  • 2 tablespoons drained capers
  1. Preheat oven to 200 degrees F.
  2. Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. 
  3. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. 
  4. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  5. Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  6. Plate fish and drizzle sauce around each fillet.

  • 6 California spiny lobsters
  • 2 cloves garlic, minced
  • 1/4 cup finely diced red onion
  • 1 teaspoon chopped thyme leaves
  • 1/4 cup olive oil
  • 2 tablespoons white or red wine vinegar
  • Handful of fruit wood chips, such as apple or cherry wood, soaked in water for 30 minutes
  1. Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
  2. Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell.
  3. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

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