Eco-Friendly Recipes

A group of award-winning chefs who promote sustainable seafood agreed to share their best-kept secrets, from a feisty shrimp stew to an Asian-style paella.

• Baked Oysters Mosca-style
• Blistered Mussels with Chinese Sausage, Coconut and Lime
• Broiled Mackerel Dijonnaise
• Broiled Sardines
• Butter-Poached Bay Scallops with Rice and Peas
• Butter-Poached Lobster with Cauliflower Puree
• Camarones al Mojo de Ajo (Quick-Fried Shrimp with Sweet Toasty Garlic)
• Cape Mussel and Clam Gazpacho
• Caribbean Grilled Mahimahi with Tropical Fruit Salsa
• Catfish Sloppy Joes
• Catfish Tidbits
• Ceviche Clásico
• Chopped Atlantic Herring
• Crawfish or Crab with Tomato-Pepperoncino Sauce
• Creamy Mussel Chowder with Sorrel
• Crispy Calamari
• Dungeness Crab and Spring Onion Risotto
• Grilled Rainbow Trout with Hoisin Glaze
• Grilled Wild Alaskan Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana
• Heirloom Grain Cakes with Smoked Wild Alaskan Salmon Salad
• Indian Harvest Rice and Wild Alaskan Salmon Napoleon with Avocado and Arugula Salad
• Macadamia Nut-Crusted Halibut with Mango Purée and Scallion Oil
• Mackerel with Puttanesca and Potatoes
• Mahimahi Baked in Grape Leaves
• Oysters Stewed in Thyme Cream with Thyme Croutons
• Paella
• Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chevre-Mashed Potatoes
• Portuguese-Style Mussel Stew
• Sardines or Anchovies with Putanesca Sauce
• Sautéed Striped Bass with Orange-Soy Vinaigrette
• Seared Scallops with Crawfish and Mint Vinaigrette
• Seared Striped Bass on Creamy Polenta and Gazpacho
• Shanghai Evano Halibut
• Shrimp and Grits Etouffe
• Shrimp, Shellfish and Chinese Sausage with Jasmine Rice
• Southern Shrimp Stew
• Spot Prawns with Garlic, Chiles, and Tomato Confit
• Stone Crab Legs with Honey-Mustard Mayonnaise
• Sturgeon Poached in Milk, with Cabbage and Wasabi Butter Sauce
• Tandoori Sable
• Tilapia Fillets With Pine Nuts and Garlic With Fried Grits and Sautéed Greens
• Tilapia with Lemon-Clove Sauce
• Warm Seafood and Asian Vegetables with Spicy Ginger-Lime Dressing
• White Anchovies on Grilled-Radicchio Salad with Gorgonzola
• Whole Fish Roasted in Salt
• Wild Alaskan Salmon Trio Appetizer (Cold Salmon Carpaccio)

Posted: 01-Jan-1900; Updated: 04-Jun-2008