Plenty of other fish in the sea — and great for grilling
Best SUstainable Seafood Choices
The Monterey Bay Aquarium Seafood watch program currently recommends purchasing the following sustainable fish in the Midwest:
Arctic Char (farmed)
Barramundi (U.S. farmed)
Catfish (U.S. farmed)
Clams, Mussels, Oysters (farmed)
Cod: Pacific (U.S. non-trawled)
Crab: Dungeness, Stone
Halibut: Pacific (U.S.)
Lobster: California Spiny (U.S.)
Perch: Yellow (Lake Erie)*
Sablefish/Black Cod (Alaska & Canada)
Salmon (Alaska wild)
Sardines: Pacific (U.S.)
Shrimp: Pink (Oregon)
Striped Bass (farmed & wild*)
Tilapia (U.S. farmed)
Trout: Rainbow (U.S. farmed)
Tuna: Albacore (Canada & U.S. Pacific, troll/pole)
Tuna: Skipjack, Yellowfin (U.S. troll/pole)
Whitefish: Lake(Lake Huron& Superior)*
Whitefish: Lake (Lake Michigan,trap-net)*
For a list of red-rated fish in our area, visit the Monterey Bay Aquarium website (www.montereybayaquarium.org). While on the site you can download a convenient seafood watch pocket guide or acquire their handy Android or iPhone app to help navigate seafood counters responsibly.
*Sea Watch suggests limiting consumption of these fish as they may contain high levels on mercury or other contaminants.
Updated: June 22, 2012 1:52PM
Many heartbroken folks have mustered the courage to look for love again by tossing out a time honored cliché: there are plenty of fish in the sea.
I hate to limit love, but there might not be as many fish in the sea as we might have been hoping for. I am not actually referring to handsome hunks, but shrinking swordfish populations.
Overfishing, habitat destruction and damaging aquaculture practices are all adversely affecting the sustainability of fish and shellfish.
Whole Foods brought the importance of selling and serving sustainable fish to the forefront when they committed to banning the sale of red-rated seafood in their stores last month. A red-rating indicates that a certain type of seafood is farmed in ways that harm the environment or have been over-hunted in the wild. Over time, as fish populations rise and farming practices improve fish can and often experience a change in rating.
While some fishermen objected to Whole Food’s decision, it is hard to argue against nurturing depleted fish populations back to healthy levels and vigilantly protecting delicate ocean environments from damaging fishing gear.
On June 8, countries around the globe will celebrate World Oceans Day and caring for these beautiful and bountiful bodies of water seems more important than ever this week. Commit to keeping a cliché alive and forgo orange roughy for now in favor of yellow perch from Lake Erie. Buying sustainable seafood ensures there really will always be plenty of fish in the sea.
Grilled Halibut with Quick Cantaloup e Cucumber Relish
Purchasing fish you can feel good about is a breeze when you shop at Whole Foods. I picked up the halibut for this refreshing summer dish at their sustainable fish filled counter; tilapia, bass, or sablefish would make a fine substitute in this recipe or, better yet, ask your Whole Foods fish monger to make a suggestion.
For the halibut:
2-4oz Pacific (U.S.) Halibut Portions, bones removed
Olive oil for brushing
Snipped chives and dill fronds
For the Relish:
½ cup cantaloupe, diced
½ cup cucumber, diced
¼ cup yellow pepper, diced
3 radishes, halved and thinly sliced
2 Tablespoons red onion, minced
2 Tablespoon olive oil
2 Tablespoons lime juice
1 teaspoon honey
1 teaspoon garlic, minced
1 teaspoon jalapeno, minced
1 teaspoon chives, snipped
1 teaspoon dill fronds
Salt and pepper
Prepare a medium hot grill. While the grill preheats or coal burn down, combine all of the relish ingredients in a small non-reactive bowl and set aside at room temperature until ready to serve.
When the grill is ready scrape and oil the grate. Lightly brush the halibut filets with olive oil and sprinkle with salt. Place the fish presentation side down (skin side up) on the oiled grill and cook for 5 minutes. Carefully flip the fish using a long spatula and sprinkle the top with chives and dill. Cover the grill and cook for an additional 4-5 minutes or until fish is just cooked through and flakes easily.
Transfer the fish to plates and top with the cantaloupe salsa and serve. Serve with cooked quinoa and a mango iced tea if desired.
Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.