Sustainable seafood | SummitDaily.com
YOUR AD HERE »

Sustainable seafood

CHEF MICK ROSACCI

The oceans are very good us, but are we good to the oceans? There are plenty of reasons to be concerned about the future of the oceans, but luckily, you’re in a great position to do something about it!Remember, it’s you the consumer that drives the market, and with every dollar spent, you can either help or hurt the oceans. If you don’t educate yourself on the issues – you may be inadvertently funding the destruction of a species or even an ecosystem!Sure, we’re all busy, but what could be more important than preserving the earth? What the oceans need is a greater collective social conscience – and that starts with understanding. Here are a few of the facts and some tasty recipes using sustainable species. Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty FoodsChef Michaelangelo (mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony Rosacci’s Fine Catering, and Tony’s Wines. For more recipes, visit http://www.TonysMarket.com.Sesame Ginger HalibutFour 6-8 ounce halibut fillets1-2 teaspoons grated gingerSalt, white pepper and crushed red pepper1 egg white, slightly beaten1/3-cup sesame seeds1 tablespoon butter

— Rinse fillets and dry well. Blend ginger with egg white and beat until smooth. Brush meat side of fillets with egg white mixture, sprinkle with seasoning to taste, and gently press into sesame seeds to coat.– Melt butter in large nonstick skillet over low heat. Place fillets sesame-side-down in pan, and cook to golden brown, about 3 minutes. Turn each fillet skin side down, cover, and cook until fish flakes but is still slightly rare in the center, 4 to 5 minutes. — Cooking time varies with thickness. Do not overcook!Baja Fish TacosMahimahi or catfish filletsolive oilCajun seasoning or seasoned saltshredded lettuce or cabbagetropical fruit salsa (or pico de gallo)diced tomato and avocadosour creamcorn or flour tortillas– Allow 4-6 ounces of seafood per person. Brush seafood with oil and season with Cajun or your favorite seasoning blend.

— Heat grill and brush clean, wipe or mist with oil. Grill seafood over a hot, smoky fire (use soaked wood chips on gas grills) for no more than 10 minutes per inch. — Remove from grill, and gently toss with some of the salsa. Assemble tacos with a layer of fish topped with shredded lettuce, tomatoes, avocados and sour cream. — Serve immediately with Mexican beer or Margaritas.Hale’iwa Mahimahi1 tablespoon fresh cilantro, choppedsalt and pepper to taste1 tablespoon brown sugar1 tablespoon fresh garlic, minced1 tablespoon fresh ginger, minced4 mahimahi fillets, 3 oz each2 tablespoons butter1 Maui onion (or other sweet onion), julienned1/2 cup carrot, julienned1/2 cup zucchini, julienned1-1/2 cups sugar snap peas1 tablespoon soy sauce1 tablespoon oyster sauce

— Blend cilantro, salt, pepper, brown sugar, garlic, and ginger. Press into mahimahi fillets to coat, and let stand for about 5 minutes. Meanwhile, heat oil in a heavy skillet. Cook mahimahi fillets for about 2 minutes on each side.– Preheat a separate skillet over medium-high heat. In it, sauté onions in butter for 30 seconds over medium-high heat. Add carrots, zucchini, and sugar snap peas and sauté for 2 minutes more. Add soy and oyster sauce to hot pan, and cook for 1 minute longer. Remove from heat, and place around the mahimahi. – Sam Choy, The Choy of SeafoodRainbow Trout Sake4 large boneless Red Meat Trout fillets8 tablespoons Soy Sauce, Low Sodium8 tablespoons Sake4 tablespoons Sugar4 tablespoons Ginger – finely gratedgreen onions – garnish

— Take trout of the refrigerator 30 min before cooking. Mix soy sauce, sugar, ginger, and 6 TBS of the sake over med heat, stirring to dissolve sugar. Bring just to a boil, then strain sauce through a sieve. Combine 2 tablespoons of sauce with remaining sake; rub on inside and outside of fish. Place rest of sauce back in saucepan and bring to a boil. Reduce heat and simmer to reduce by half.– Place fish skin-side down in a pre-heated broiler 2 inches away from heat. Cook about 4 minutes, remove, brush with reduced sauce, and serve garnished with green onion.Continental Sole4 Pacific Sole Fillets4-8 thin slices Baby Swiss cheese4-8 thin tomato sliceslemon seasoning blendsliced mushroomsbutter pats– Season filets with lemon seasoning. Top filets with tomatoes and Swiss. Roll into a spiral and pin with a toothpick. Place in a baking pan and top with sliced mushrooms and a pat of butter. b Roast at 425 degrees until just done (10-15 minutes), or grill in a metal pan or foil bundle on a covered, indirect grill.


Support Local Journalism

Support Local Journalism

As a Summit Daily News reader, you make our work possible.

Now more than ever, your financial support is critical to help us keep our communities informed about the evolving coronavirus pandemic and the impact it is having on our residents and businesses. Every contribution, no matter the size, will make a difference.

Your donation will be used exclusively to support quality, local journalism.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User