The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Mahi Mahi (imported longline)
Pacific Snapper/Rockfish (trawled)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
Caviar Sturgeon (wild imported)
Marlin (striped pacific blue)
Salmon (farm raised including Atlantic)
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass, tilapia or
shrimp work well. In this photo you see
thick fresh halibut fillets, fresh sea bass,
and tilapia fillets all after having been
soaked overnight in a delicious marinade
I found at a local market in Santa Monica.
It is an island blend sauce and I highly recommend it. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The
ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for lunch, served with potato salad, grilled
shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply awesome tasting.
This breakfast is easy and delicious. It may
not cure a hangover, but it tastes way
better than menudo. Take some of last
nights leftover salmon and reheat it in a
pan. Take some broccoli chunks and lightly
steam them. Asparagus is easy
to steam too.
Whip a couple eggs in a bowl with
a touch of milk and scramble in a
separate pan. Cut some fresh oranges and arrange.
Serve with an english muffin, coffee or another cold beer.
Note: a side of last nights rice can accompany this dish nicely also.