Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.
Photo courtesy of California Table Grape Commission
Grilled Branzino with Grape-Eggplant Caponata
At Restaurant Associates, branzino fillets are deboned, but the skin is left on and the fish is quickly cooked on the grill. A zesty caponata accents the grilled fish.
Pan-Fried Red Snapper with Mango Sriracha Butter and Madras Rice
Mango contrasts well in color, juiciness and flavor with red snapper fillets. Chef Pascal Beaute of Delaware North incorporates the juicy orange fruit into a beurre blanc that’s served over the fish as well as the rice that accompanies it.
Photo courtesy of Alaska Seafood Marketing Institute
Spicy Tsuyu Braised Sole with Lime Leaf and Ginger
Braising is a surefire way to keep lean fish fillets from drying out. Chef Rachel Yang of Joule and Revel restaurants in Seattle creates a braising liquid with Thai flavors, including charred kombu, Thai chiles and makrut lime leaf in a broth made with sake, tamari and mirin.
Chef Kathy Casey of Lucky Louie Fish Shack in Seattle creates a sweet-spicy dressing for her rendition of poke, combining gochujang and honey to toss with cubes of salmon or ahi runa. Kimchi, green apple and scallions add interest to the mix, which is served over steamed rice studded with cooked sorghum.
New takes on old-school recipes and flavors were spotted throughout the show. Favorite after-school snacks, Saturday morning cereal and birthday cake sprinkles are the inspo.
The U.S. Department of Agriculture (USDA) and its partners have announced the first round of grant recipients for the program, which aims to support projects intended to strengthen the supply chain for school foodservice programs.